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.

Recipe by Cooking Light August 2009

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Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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 $ —Karen MacNeil

Nutrition Facts

286 calories; fat 18.7g; saturated fat 3.1g; mono fat 6.4g; poly fat 3.8g; protein 26.3g; carbohydrates 3.1g; fiber 0.4g; cholesterol 82mg; iron 1.2mg; sodium 96mg; calcium 68mg.