Cold Poached Salmon With Mustard Lime Sauce
fresh basil leaves, thinly sliced
1Pour 3 cups water and 1 1/4 cups wine into each of 2 large skillets and bring to boil.
3Season salmon with salt and white pepper.
4Place 3 filets in each skillet; let stand 6 minutes.
5Turn salmon over in liquid; let stand 5 minutes.
6Bring liquid in skillets just to simmer and cook until salmon is just cooked through, about 30 seconds.
7Using slotted spatula, transfer salmon to platter.
8Cover and refrigerate until cold, about 3 hours or up to 1 day.
9Let salmon stand at room temperature 1 hour before serving.
10Stir sour cream, mustard, lime juice, honey and lime peel in bowl to blend.
11Cover; chill until cold, at least 1 hour. (Can be made 1 day ahead. Keep chilled.)
12Arrange salmon on plates.
13Drizzle with some sauce.
15Serve, passing remaining sauce separately.