Poached Salmon with Dill-Mustard Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Prepare the dill-mustard sauce up to two days ahead. You can also poach the salmon a couple of hours ahead and serve it chilled, if you prefer. Take care to cook the fish over even heat, and maintain a constant, steady temperature. 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 onion |
2 dill sprigs |
4 (6-ounce) salmon fillets, skin on (about 1 inch thick) |
dill sprigs (optional) |
lemon wedges (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°. Cover and simmer 10 minutes. Add fish to wine mixture; cook at 150° for 12 minutes or until desired degree of doneness. Transfer to a serving platter with a slotted spoon. Serve with sauce. Garnish with dill sprigs and lemon wedges, if desired.
3. Wine note: Poached salmon is naturally rich and meaty. In this dish, it gets a kick from the delicious pungency of dill and mustard. A great wine companion needs to be able to counterbalance all three. For its precise, clean flavors and rush of citrus, I love the King Estate Domaine Pinot Gris from Oregon. The 2007 is about $25. —Karen MacNeil
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