My English Friend Maggie’s Favorite Simple Supper: Poached Salmon with Dijon Dill Sauce, Cucumber and Dark Bread, New Potatoes with Mint

There’s a certain charm to simple, comforting meals, and my English friend Maggie has perfected one such dish that holds a special place in her heart (and mine!). This isn’t a fussy, complicated recipe, but rather a celebration of fresh, quality ingredients coming together to create a truly satisfying supper. Maggie’s favorite simple supper features tender poached salmon, brightened by a tangy Dijon dill sauce, served alongside crisp cucumber and hearty dark bread. Completing the plate are delicate new potatoes, tossed with fresh mint for a burst of herbaceous flavor. It’s a meal that speaks of relaxed evenings, good company, and the simple pleasures of delicious food.

Recipe Summary

  • Skill Level: Easy

  • Total Time: 25 minutes

  • Preparation Time: 10 minutes

  • Cook Time: 15 minutes

  • Yield: This recipe yields 4 servings for immediate consumption, plus an additional 3 portions of cooked salmon that are reserved for later use (e.g., for salmon cakes).

Ingredients

For the Potatoes:

  • 2 pounds (approximately 900 grams) small new potatoes with red skin

  • Coarse salt, for seasoning

  • 1 tablespoon unsalted butter

  • 3 tablespoons finely chopped fresh mint leaves (a handful of leaves)

  • 1 teaspoon granulated sugar

For the Salmon:

  • 7 individual portions of fresh Norwegian salmon fillets, each weighing approximately 6 ounces (about 170 grams). These are typically available individually packaged in the fish department or at a fish market.

  • 2 cups dry white wine

  • 2 to 3 cups water

  • 1 bay leaf, which can be either fresh or dried

  • A bouquet of fresh herbs, including sprigs of tarragon, dill, and parsley, tied together with kitchen string.

For Garnish and Accompaniments:

  • 1 bundle of fresh watercress, washed and trimmed

  • 1/2 English or seedless cucumber, thinly sliced

  • 4 slices of pumpernickel bread, cut into quarters

  • 2 cups sour cream

  • 2 tablespoons prepared Dijon mustard

  • 1/4 cup chopped fresh herbs, consisting of a few sprigs each of tarragon, dill, and parsley.

Directions

Prepare the Potatoes:

  1. Place the red-skinned new potatoes in a pot and add enough water to fully cover them.

  2. Cover the pot and bring the water to a boil over high heat.

  3. Once boiling, add a generous amount of coarse salt to the water (a few substantial pinches).

  4. Reduce the heat to medium and continue to boil the potatoes, covered, until they are tender when pierced with a fork, which should take approximately 12 minutes.

  5. Drain the water from the cooked potatoes and return them to the hot pot.

  6. Add the butter to the pot with the hot potatoes and gently turn them to coat them lightly in the melted butter.

  7. Sprinkle the chopped fresh mint and sugar over the buttered potatoes.

Poach the Salmon:

  1. Arrange the fresh Norwegian salmon fillets in a large, deep skillet. If you don’t have a single pan large enough for all 7 portions, you can divide them between two skillets. (Note: The recipe mentions 8 portions in the text, but the ingredient list specifies 7. We will proceed with the 7 portions from the ingredient list.)

  2. Pour the dry white wine and water into the pan(s) containing the salmon. The liquid should cover the salmon, leaving just the very top of the fillets exposed.

  3. Add the bay leaf and the bouquet of fresh tarragon, dill, and parsley sprigs to the liquid in the pan(s), ensuring the herbs are submerged.

  4. Place the pan(s) over high heat and bring the liquid to a boil.

  5. Once boiling, reduce the heat to medium-low and cover the pan(s).

  6. Gently poach the salmon for 10 minutes, or until the fish is firm to the touch and appears opaque throughout.

Prepare the Accompaniments:

  1. In a small bowl, combine the sour cream with the prepared Dijon mustard and the chopped fresh herbs (tarragon, dill, and parsley). Mix well to create the sauce.

Assemble and Serve:

  1. Carefully remove the cooked salmon fillets from the poaching liquid using a thin spatula.

  2. Set aside 3 portions of the cooked salmon. These can be stored in the refrigerator or frozen for a future meal, such as salmon cakes.

  3. To serve, place one portion of the poached salmon on each plate.

  4. Garnish the salmon with a dollop or drizzle of the prepared sour cream and herb sauce.

  5. Arrange the pumpernickel bread squares, washed and trimmed watercress, and thinly sliced cucumber alongside the fish on the plate.

  6. Add a serving of the minted red potatoes to the plate.

  7. Serve immediately.

Maggie’s favorite simple supper is a testament to the beauty of uncomplicated cooking. By focusing on fresh, seasonal ingredients and straightforward techniques, this recipe delivers a meal that is both elegant and incredibly easy to prepare. The delicate poached salmon, the zesty Dijon dill sauce, the refreshing cucumber and dark bread, and the fragrant minted potatoes all come together in perfect harmony. Whether you’re looking for a quick weeknight dinner or a light yet satisfying meal to share with friends, this recipe, inspired by my English friend Maggie, is sure to become a cherished addition to your culinary repertoire. It’s a reminder that sometimes, the most memorable meals are the ones that are the most simply made.

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