Poached Salmon With a Mustard-Dill Sauce |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Here is a light delicious salmon recipe, I made this dish last night as hot salmon and sauce. But it is a very versatile dish and in summer can be served chilled, both the salmon and the sauce. If chilling the salmon, I recommend leaving the fish in the poaching liquid, in the fridge for a few hours, to really allow the flavours to infuse the salmon. I served mine with wild rice and minted vegetables, but it goes well over linguine with a green salad on the side. Ingredients:
4 salmon fillets |
3 cups water |
1 1/2 tablespoons lemon juice |
1/2 cup dry white wine |
8 sprigs fresh dill |
3 bay leaves |
1 teaspoon mustard seeds |
12 black peppercorns |
3 tablespoons dijon mustard |
1 1/2 tablespoons white wine vinegar |
1 1/2 tablespoons brown sugar |
2 teaspoons worcestershire sauce |
2 1/2-3 tablespoons chopped fresh dill |
1/2 cup sour cream |
Directions:
1. In a large pan, add water, wine, lemon juice, mustard seeds, peppercorns, bay leaves and dill, bring to a boil, reduce heat, cover and simmer for 10 minutes.
2. Add the fish and return to a simmer, cover and continue to simmer until fish is cooked and flakes easily, approximately 8 minutes.
3. For the Sauce: In a pan combine mustard, vinegar, sugar, Worcestershire, dill and sour cream, stir over medium heat until hot, when fish is cooked add the 3 tablespoons of liquid from poached fish. Heat through and serve over fish.
4. To serve: Place fish on plate and top with sauce, garnish with dill.
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