Poached Salmon With Dill Mustard Sauce |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Cooking Light, AUGUST 2009. Pinot Gris for the wine. Ingredients:
2 tablespoons reduced-fat sour cream |
1 tablespoon organic canola mayonnaise (such as spectrum) |
1 1/2 teaspoons chopped fresh dill |
1 1/2 teaspoons fresh lemon juice |
1 1/2 teaspoons country-style dijon mustard |
3 1/2 cups dry white wine |
2 cups water |
1/4 cup fresh lemon juice |
2 cups thinly sliced onions |
2 dill sprigs |
4 (6 ounce) salmon fillets, skin on (about 1 inch thick) |
dill sprigs (optional) |
lemon wedge (optional) |
Directions:
1. To prepare sauce, combine the first 5 ingredients in a small bowl, stirring well. Cover and chill 2 hours.
2. To prepare salmon, heat white wine, 2 cups water, fresh lemon juice, sliced onion, and 2 dill sprigs in a large skillet to 150°.
3. Cover and simmer 10 minutes. Add fish to wine mixture; cook at 150° for 12 minutes or until desired degree of doneness.
4. Transfer to a serving platter with a slotted spoon. Serve with sauce. Garnish with dill sprigs and lemon wedges, if desired.
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