St. Patrick’s Day Dinner: Poached Salmon in Leek Cream Sauce

Salmon is known as the “Chieftain of the Fish” in Ireland, and this colorful, healthy and delicious fish was the star in Tony’s featured recipe for Poached Salmon in Leek Cream Sauce this week on North Dakota Today.

Tony employed the simple technique of poaching to cook the salmon, which helps to ensure that the fish stays moist and tender. He paired the salmon with a Leek Cream Sauce, as leeks are also a popular ingredient in Ireland, and their delicate nature perfectly balances the richness of the salmon. Erin go Bragh!

Click on the photo below to watch Tony’s cooking demonstration:

CLICK HERE for the RECIPE for Poached Salmon
CLICK HERE for the RECIPE for Leek Cream Sauce 

2 thoughts on “St. Patrick’s Day Dinner: Poached Salmon in Leek Cream Sauce

    • Thank you, Karen! Poaching is one of my favorite ways to prepare fish. While elegant, this recipe is simple in its technique – I love it when that happens. :) I’ve enjoyed getting to know you through the ND Bloggers page on Facebook and look forward to meeting you at the conference next month!

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