Tuesday, August 18, 2009

Poached Salmon with Piquant Mustard Sauce

This delicate dish is perfect for a luncheon plate or for a light summer supper in the garden. It’s a breeze to prepare. The secret is not to overcook the fish. It should be rare in the center and flaky on the edges. If you are not a salmon devotee, you can use the same technique for chicken.

½ pound grilled salmon, sliced into 2 pieces
Salt and freshly ground pepper
1 large carrot, peeled, trimmed and sliced
1 large shallot, peeled and thinly sliced
2 to 3 radishes, thinly sliced, about two tablespoons
2 bay leaves
A handful of fresh parsley
1 tablespoon peppercorns
1 to 2 cups white wine

2 tablespoons good quality mayonnaise
2 tablespoons sour cream
2 tablespoons whole grain Dijon mustard
½ lemon juiced, about 2 tablespoons
1 tablespoon capers, drained
2 tablespoons chopped fresh parsley

Sprinkle the salmon fillets with salt and pepper. Place the vegetables and herbs into a skillet. Toss in the peppercorns. Pour in the wine. You want enough wine to halfway submerge the salmon fillets. Bring the poaching liquid to a simmer over medium heat. Place the salmon fillets, skin side down, into the skillet. Cook until the salmon is still rare in the center, about 6 to 8 minutes depending on the thickness of the fillets. Transfer to a serving platter.

Prepare the sauce by whisking together the remaining ingredients in a small bowl. Garnish the salmon with a dollop of sauce.

Servings: 2
Preparation Time: 10 minutes
Cook Time: 6 to 8 minutes to poach salmon

1 comment:

Jen said...

always looking for new presentations of salmon - thanks!

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