Citrus-Poached Salmon With Dijon Mustard Sauce Recipe

Name: Citrus-Poached Salmon With Dijon Mustard Sauce Recipe
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon honey or agave nectar; 4 servings freshly ground black pepper; 1 teaspoon whole black peppercorns; 4 servings coarse salt; 2 teaspoons smooth Dijon mustard; 2 fresh dill sprigs, plus 1 tablespoon chopped; 118 milliliters dry white wine, such as Sauvignon Blanc; 2 garlic cloves; 3 juice of 1 lemon, plus; 3 juice of 1 seedless orange, plus; 567 grams wild salmon fillets, skinless; 1 Tbsp unsalted butter; 473 milliliters vegetable broth or water; 1 Tbsp whole-grain Dijon mustard

You can never have too many main course recipes, so give Citrus-Poached Salmon With Dijon Mustard Sauce Recipe a try. One serving contains 299 calories, 29g of protein, and 12g of fat. This gluten free and pescatarian recipe serves 4. A mixture of salmon fillets, coarse salt, peppercorns, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the coarse salt you could follow this main course with the Healthy Raw Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes.

Instructions

To prepare the poaching liquid for the salmon, pour the broth and wine into a wide, shallow skillet or pot.

Ingredients you will need

Salmon

Broth

Wine

Equipment you will use

Frying Pan

Pot

Add the orange, lemon and lime juices, sliced citrus, garlic, dill sprigs and peppercorns. Cover the pan and bring the liquid to a full boil over medium-high heat. You want to let the flavors of the aromatics infuse into the liquid.Once it comes to a boil, reduce the heat to medium-low and continue to simmer gently for about 15 minutes.Season the salmon generously with salt and pepper.

Ingredients you will need

Salt And Pepper

Peppercorns

Garlic

Orange

Salmon

Lemon

Dill

Lime

Equipment you will use

Frying Pan

Lay the fillets in the pan (the liquid should come up halfway), cover and simmer over medium-low heat until the salmon is barely opaque in the center, about 6 to 8 minutes. Take care to ensure that the liquid never gets hot enough to boil.

Ingredients you will need

Salmon

Equipment you will use

Frying Pan

Remove the salmon to a side plate.To prepare the mustard sauce, pour 1 cup of the poaching liquid into a small pot, discarding the rest. Simmer over medium heat to reduce the liquid by half.

Ingredients you will need

Mustard

Salmon

Sauce

Equipment you will use

Pot

Whisk in the butter, whole grain and smooth mustards, honey and chopped dill; season with salt and pepper if needed.

Ingredients you will need

Salt And Pepper

Butter

Grains

Honey

Dill

Equipment you will use

Whisk

Pour the mustard sauce over the fish before serving.Try out these salmon recipes on Food Republic:Cedar-Plank Sockeye Salmon With Hazelnut Vinaigrette Recipe

Ingredients you will need

Vinaigrette

Hazelnuts

Mustard

Salmon

Sauce

Fish

Prosciutto-Wrapped Salmon Recipe

Ingredients you will need

Prosciutto

Salmon

Grilled Salmon In Corn Husks Recipe

Ingredients you will need

Grilled Salmon

Corn Husks

Equipment

Frying Pan

Pot

Whisk

Ingredients

Servings:

1teaspoon

honey or agave nectar 4servings

freshly ground black pepper 1teaspoon

whole black peppercorns 4servings

coarse salt 2teaspoons

smooth Dijon mustard 2

fresh dill sprigs, plus 1 tablespoon chopped 118milliliters

dry white wine, such as Sauvignon Blanc 2

garlic cloves 3

juice of 1 lemon, plus 3

juice of 1 seedless orange, plus 567grams

wild salmon fillets, skinless 1Tbsp

unsalted butter 473milliliters

vegetable broth or water 1Tbsp

whole-grain Dijon mustard

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Tenuta di Nozzole Le Bruniche Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.