Poached Salmon with Dill-Mustard Sauce

recipe
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.

Yield:

4 servings (serving size: 1 fillet and about 1 1/2 tablespoons sauce)

Recipe from

Nutritional Information

Calories 286
Fat 18.7 g
Satfat 3.1 g
Monofat 6.4 g
Polyfat 3.8 g
Protein 26.3 g
Carbohydrate 3.1 g
Fiber 0.4 g
Cholesterol 82 mg
Iron 1.2 mg
Sodium 96 mg
Calcium 68 mg

Ingredients

Sauce:
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
Salmon:
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)

Preparation

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.

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

Note:

August 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note