Name: Cold Poached Salmon with Mustard-Lime Sauce
Yield: Serves 6
Ingredients: 6 cups water; 2 1/2 cups dry white wine; 6 7-to-8-ounce center-cut salmon fillets, skinned; Ground white pepper; 1 cup sour cream; 6 tablespoons Dijon mustard; 4 teaspoons fresh lime juice; 4 teaspoons honey; 1 teaspoon grated lime peel; Finely sliced fresh basil

Recipe information

Yield
Serves 6

Ingredients

6 cups water

2 1/2 cups dry white wine

6 7-to-8-ounce center-cut salmon fillets, skinned

Ground white pepper

1 cup sour cream

6 tablespoons Dijon mustard

4 teaspoons fresh lime juice

4 teaspoons honey

1 teaspoon grated lime peel

Finely sliced fresh basil

Preparation

Step 1
Pour 3 cups water and 1 1/4 cups wine into each of 2 large skillets and bring to boil. Turn off heat. Season salmon with salt and white pepper. Place 3 fillets in each skillet; let stand 6 minutes. Turn salmon over in liquid; let stand 5 minutes. Bring liquid in skillets just to simmer and cook until salmon is just cooked through, about 30 seconds. Using slotted spatula, transfer salmon to platter. Cover and refrigerate until cold, about 3 hours or up to 1 day. Let salmon stand at room temperature 1 hour before serving.
Step 2
Stir sour cream, mustard, lime juice, honey and lime peel in bowl to blend. Cover; chill until cold, at least 1 hour. Can be made 1 day ahead. Keep chilled.)
Step 3
Arrange salmon on plates. Drizzle with some sauce. Top with basil. Serve, passing remaining sauce separately.

TagsSauce Salmon Fish Seafood Lime Citrus Fruit Main Dinner Gluten Free Nut Free Keto Easy Poach Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes