Poached Salmon with Dill-Mustard Sauce

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 286
  • Fat: 18.7g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 6.4g
  • Polyunsaturated fat: 3.8g
  • Protein: 26.3g
  • Carbohydrate: 3.1g
  • Fiber: 0.4g
  • Cholesterol: 82mg
  • Iron: 1.2mg
  • Sodium: 96mg
  • Calcium: 68mg

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. 1. To prepare sauce, combine the first 5 ingredients in a small bowl, stirring well. Cover and chill 2 hours.
  2. 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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