Poached Sockeye Salmon with Mustard Herb Sauce

Name: Poached Sockeye Salmon with Mustard Herb Sauce
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 10
Cuisine: Global
Ingredients: 6 whole black peppercorns; 2 Tbsps Dijon mustard; 79 milliliters finely chopped fresh dill; 1 Tbsp finely chopped fresh tarragon; 1 Tbsp whole-grain or coarse-grain mustard; 1 teaspoons finely grated fresh lemon zest; 237 milliliters mayonnaise; 340 grams large onion , sliced; 3 kilograms whole sockeye salmon (preferably wild), cleaned, discarding head but leaving tail intact; 118 milliliters sour cream; 177 milliliters table salt; 4 Turkish or 2 California bay leaves; 2 whole allspice

You can never have too many main course recipes, so give Poached Sockeye Salmon with Mustard Herb Sauce a try. This gluten free and pescatarian recipe serves 10. One portion of this dish contains around 55g of protein, 37g of fat, and a total of 585 calories. From preparation to the plate, this recipe takes around 50 minutes. If you have peppercorns, sockeye salmon, allspice, and a few other ingredients on hand, you can make it. To use up the sour cream you could follow this main course with the Sour Cream Apple Pie as a dessert.

Instructions

Working from head end to tail end, cut fish crosswise into 3-inch sections (very thick steaks; about 4), tapping back of knife with a mallet when you reach center bone to help cut through it. Discard tail if there is no flesh attached. Otherwise, set aside with steaks to cook.

Ingredients you will need

Steak

Bone

Fish

Equipment you will use

Knife

Bring 8 quarts water to a boil with onion, bay leaves, peppercorns, and allspice in pot, then stir in salt.

Ingredients you will need

Peppercorns

Bay Leaves

Allspice

Onion

Water

Salt

Equipment you will use

Pot

Add salmon and cover pot with lid, then turn off heat.

Ingredients you will need

Salmon

Equipment you will use

Pot

Let stand, undisturbed, until fish just separates from bones, about 18 minutes.

Ingredients you will need

Fish

Transfer salmon to a shallow pan with a slotted spoon and let stand just until cool enough to handle, about 10 minutes. Fish should be neither too warm (it may break) or too cool (it will start to congeal, making it more difficult to remove bones cleanly) when handled.

Ingredients you will need

Salmon

Fish

Equipment you will use

Slotted Spoon

Frying Pan

With your hands, carefully remove flesh from each steak in pieces as large as possible, discarding skin and bones and arranging salmon on a platter.

Ingredients you will need

Salmon

Steak

Stir together all sauce ingredients.

Ingredients you will need

Sauce

Serve salmon at room temperature with sauce on the side.

Ingredients you will need

Salmon

Sauce

•Salmon is best freshly poached but can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.•Sauce keeps, covered and chilled, 1 day.

Ingredients you will need

Salmon

Sauce

Equipment

Ingredients

Servings:

whole black peppercorns 2Tbsps

Dijon mustard 79milliliters

finely chopped fresh dill 1Tbsp

finely chopped fresh tarragon 1Tbsp

whole-grain or coarse-grain mustard 1teaspoons

finely grated fresh lemon zest 237milliliters

mayonnaise 340grams

large onion , sliced 3kilograms

whole sockeye salmon (preferably wild), cleaned, discarding head but leaving tail intact 118milliliters

sour cream 177milliliters

table salt 4

Turkish or 2 California bay leaves 2

whole allspice

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired 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. The 7Cellars Elway's Reserve Chardonnay with a 4.9 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.