Poached Salmon with Mustard Sauce

Photo: Mark Thomas; Styling: Lynn Miller

Yield:

Serves 8

Recipe Time

Prep: 15 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 271
Fat 11 g
Satfat 4 g
Protein 35 g
Carbohydrate 5 g
Fiber 1 g
Cholesterol 108 mg
Sodium 1276 mg

Ingredients

Salmon:
4 2-inch-thick crosscut salmon fillets, skin on (about 3 lb. total), cut in half
1 small onion, coarsely chopped
1 rib celery, chopped
1 carrot, chopped
10 black peppercorns
1 tablespoon salt
1 bay leaf
Juice of 1 lemon
Sauce:
1 cup sour cream
2 tablespoons Dijon mustard
1 tablespoon lemon juice
1 tablespoon minced fresh dill
1 tablespoon minced fresh parsley
1 teaspoon lemon zest
1/2 teaspoon salt
1/4 teaspoon pepper

Preparation

1. Make salmon: Place fillets in a large pan in a single layer and add enough water to cover by 1 inch. Add onion, celery, carrot, peppercorns, salt, bay leaf and lemon juice. Bring to a boil over high heat, then reduce heat until water is barely simmering. Simmer until salmon fillets are cooked through and beginning to flake, about 10 minutes. Gently remove salmon from water and transfer to a wire rack set over a baking sheet and let cool to room temperature.

2. Make sauce: In a medium bowl, combine sour cream, mustard, lemon juice, dill, parsley, zest, salt and pepper and mix well to combine.

3. Arrange salmon on a platter surrounded by lemon wedges and sprigs of parsley and dill. Serve with mustard-herb sauce on side.

Note:

December 2009