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cold poached salmon with mustard lime sauce

Ingredients For cold poached salmon with mustard lime sauce

  • 6 c
    water
  • 1 tsp
    grated lime peel
  • 4 tsp
    honey
  • 4 tsp
    fresh lime juice
  • 6 Tbsp
    dijon mustard
  • 1 c
    sour cream
  • white pepper
  • 6
    salmon, skinless filet
  • 2.5 c
    dry white wine
  • fresh basil leaves, thinly sliced

How To Make cold poached salmon with mustard lime sauce

  • 1
    Pour 3 cups water and 1 1/4 cups wine into each of 2 large skillets and bring to boil.
  • 2
    Turn off heat.
  • 3
    Season salmon with salt and white pepper.
  • 4
    Place 3 filets in each skillet; let stand 6 minutes.
  • 5
    Turn salmon over in liquid; let stand 5 minutes.
  • 6
    Bring liquid in skillets just to simmer and cook until salmon is just cooked through, about 30 seconds.
  • 7
    Using slotted spatula, transfer salmon to platter.
  • 8
    Cover and refrigerate until cold, about 3 hours or up to 1 day.
  • 9
    Let salmon stand at room temperature 1 hour before serving.
  • 10
    Stir sour cream, mustard, lime juice, honey and lime peel in bowl to blend.
  • 11
    Cover; chill until cold, at least 1 hour. (Can be made 1 day ahead. Keep chilled.)
  • 12
    Arrange salmon on plates.
  • 13
    Drizzle with some sauce.
  • 14
    Top with basil.
  • 15
    Serve, passing remaining sauce separately.

Categories & Tags for Cold Poached Salmon With Mustard Lime Sauce:

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