Poached Salmon with Mustard Sauce

Name: Poached Salmon with Mustard Sauce
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 8
Cuisine: Global
Ingredients: 1 bay leaf; 10 black peppercorns; 1 carrot, chopped; 1 rib celery, chopped; 2 Tbsps Dijon mustard; 1 Tbsp minced fresh dill; 1 Tbsp minced fresh parsley; 1 Juice of lemon; 1 Tbsp lemon juice; 1 teaspoon lemon zest; 1 small onion, coarsely chopped; 0 teaspoons pepper; 4 fillets 2-inch-thick crosscut salmon fillets, skin on (about 3 lb. total), cut in half; 1 teaspoons salt; 1 Tbsp salt; 237 milliliters sour cream

Poached Salmon with Mustard Sauce is a gluten free, primal, and pescatarian main course. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 190 calories, 18g of protein, and 11g of fat each. If you have cream, parsley, lemon zest, and a few other ingredients on hand, you can make it. To use up the lemon zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert.

Instructions

Place fillets in a large pan in a single layer and add enough water to cover by 1 inch.

Ingredients you will need

Water

Equipment you will use

Frying Pan

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.

Ingredients you will need

Salmon

Lemon Juice

Peppercorns

Bay Leaves

Carrot

Celery

Onion

Water

Salt

Equipment you will use

Baking Sheet

Wire Rack

Make sauce: In a medium bowl, combine sour cream, mustard, lemon juice, dill, parsley, zest, salt and pepper and mix well to combine.

Ingredients you will need

Salt And Pepper

Lemon Juice

Sour Cream

Mustard

Parsley

Sauce

Dill

Equipment you will use

Bowl

Arrange salmon on a platter surrounded by lemon wedges and sprigs of parsley and dill.

Ingredients you will need

Lemon Wedge

Parsley

Salmon

Dill

Serve with mustard-herb sauce on side.

Ingredients you will need

Mustard

Sauce

Equipment

Ingredients

Servings:

bay leaf 10

black peppercorns 1

carrot, chopped 1rib

celery, chopped 2Tbsps

Dijon mustard 1Tbsp

minced fresh dill 1Tbsp

minced fresh parsley 1

Juice of lemon 1Tbsp

lemon juice 1teaspoon

lemon zest 1small

onion, coarsely chopped 0teaspoons

pepper 4fillets

2-inch-thick crosscut salmon fillets, skin on (about 3 lb. total), cut in half 1teaspoons

salt 1Tbsp

salt 237milliliters

sour cream

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. 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. One wine you could try is Rochioli Estate Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 42 dollars.