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1/2 Photos of Poached Salmon With a Mustard-Dill Sauce
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.
Units: US | Metric
Serving Size: 1 (580 g)
Servings Per Recipe: 4
The following items or measurements are not included:
white wine vinegar