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Poached Salmon With a Mustard-Dill Sauce image

Here is a light delicious salmon recipe, I made this dish last night as hot salmon and sauce. But it is a very versatile dish and in summer can be served chilled, both the salmon and the sauce. If chilling the salmon, I recommend leaving the fish in the poaching liquid, in the fridge for a few hours, to really allow the flavours to infuse the salmon. I served mine with wild rice and minted vegetables, but it goes well over linguine with a green salad on the side.

Provided by The Flying Chef

Categories     European

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

4 salmon fillets
3 cups water
1 1/2 tablespoons lemon juice
1/2 cup dry white wine
8 sprigs fresh dill
3 bay leaves
1 teaspoon mustard seeds
12 black peppercorns
3 tablespoons Dijon mustard
1 1/2 tablespoons white wine vinegar
1 1/2 tablespoons brown sugar
2 teaspoons Worcestershire sauce
2 1/2-3 tablespoons chopped fresh dill
1/2 cup sour cream


  • In a large pan, add water, wine, lemon juice, mustard seeds, peppercorns, bay leaves and dill, bring to a boil, reduce heat, cover and simmer for 10 minutes.
  • Add the fish and return to a simmer, cover and continue to simmer until fish is cooked and flakes easily, approximately 8 minutes.
  • For the Sauce: In a pan combine mustard, vinegar, sugar, Worcestershire, dill and sour cream, stir over medium heat until hot, when fish is cooked add the 3 tablespoons of liquid from poached fish. Heat through and serve over fish.
  • To serve: Place fish on plate and top with sauce, garnish with dill.

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