Poached Salmon with Dill-Mustard Sauce

Name: Poached Salmon with Dill-Mustard Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons country-style Dijon mustard; 2 dill sprigs; 828 milliliters dry white wine; 2 teaspoons chopped fresh dill; 59 milliliters fresh lemon juice; 2 teaspoons fresh lemon juice; 2 Tbsps reduced-fat sour cream; 1 Tbsp organic canola mayonnaise (such as Spectrum); 473 milliliters thinly sliced onion; 680 grams salmon fillets, skin on (about 1 inch thick); 473 milliliters water

Poached Salmon with Dill-Mustard Sauce requires around 45 minutes from start to finish. One serving contains 490 calories, 35g of protein, and 15g of fat. This recipe serves 4. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe from My Recipes requires cream, canola mayonnaise, water, and lemon juice. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing It is a good option if you're following a gluten free and pescatarian diet. It works well as a main course.

Instructions

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

Ingredients you will need

Sauce

Equipment you will use

Bowl

To prepare salmon, heat white wine, 2 cups water, fresh lemon juice, sliced onion, and 2 dill sprigs in a large skillet to 15

Ingredients you will need

Lemon Juice

White Wine

Salmon

Onion

Water

Dill

Equipment you will use

Frying Pan

Cover and simmer 10 minutes.

Add fish to wine mixture; cook at 150 for 12 minutes or until desired degree of doneness.

Ingredients you will need

Fish

Wine

Transfer to a serving platter with a slotted spoon.

Equipment you will use

Slotted Spoon

Serve with sauce.

Ingredients you will need

Sauce

Garnish with dill sprigs and lemon wedges, if desired.

Ingredients you will need

Lemon Wedge

Dill

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

Ingredients you will need

Pinot Gris

Mustard

Salmon

Dill

Wine

Equipment

Bowl

Frying Pan

Slotted Spoon

Ingredients

Servings:

2teaspoons

country-style Dijon mustard 2

dill sprigs 828milliliters

dry white wine 2teaspoons

chopped fresh dill 59milliliters

fresh lemon juice 2teaspoons

fresh lemon juice 2Tbsps

reduced-fat sour cream 1Tbsp

organic canola mayonnaise (such as Spectrum)473milliliters

thinly sliced onion 680grams

salmon fillets, skin on (about 1 inch thick)473milliliters

water

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 GEN5 Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.