poached salmon served hot

I want to serve poached salmon for a dinner party. Since I will also have rack of lamb, I would like to serve the salmon hot (vs chilled). I have poached salmon many times but I've always served it cold. Does anyone have serving suggestions for serving it hot? I was thinking of a yogurt-dill-caper-lemon sauce but I'm not sure that would go with the hot poached salmon. I am also making kale salsa verde (https://food52.com/recipes...) which I'm thinking would go with both the lamb and the salmon. Thanks in advance!



Nancy December 3, 2014
In addition to the classic sorrel, I've had good results with wine & butter (red or white wine) and a cucumber mint relish (see NYT cooking section for Chris Schlesinger & John Willoughby recipe).
ChefJune December 3, 2014
Sorrel Sauce is the "classic," but I also like hollandaise with poached salmon. OTOH, you could do something "wild" like a chimmichurri. That's good with salmon, too!
Tarragon December 3, 2014
June, the kale salsa verde reminds me of chimichurri - that's why I am making it. Now I feel better about that!
Pegeen December 3, 2014
Both of these recipes are very good:
Salmon with watercress and sorel salad, https://food52.com/recipes/19025-salmon-with-watercress-and-sorrel-salad
Salmon in sorrel sauce, https://food52.com/recipes/4541-salmon-in-sorrel-sauce
Tarragon December 3, 2014
Thank you Pegeen, they both look great; the salad looks especially promising for my purpose!
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