I have not had great success with cooking salmon in the past. This recipe has great flavor and the timing is easier than in the oven. The sauce was a great compliment to the flavor of the salmon.
Poached Salmon with Mustard Sauce
Photo: Mark Thomas; Styling: Lynn Miller
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Amount per serving
- Calories: 271
- Fat: 11g
- Saturated fat: 4g
- Protein: 35g
- Carbohydrate: 5g
- Fiber: 1g
- Cholesterol: 108mg
- Sodium: 1276mg
- 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
- 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
- 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.
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