Recipe by The Flying Chef
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.
Top Review by threeovens
Loved the sauce! I had leftover and it was really dilly the next day. Delicious! I pan seared the salmon instead of poaching it (personal preference) with salt and pepper. Then I squeezed a little lemon juice over and served with the mustard dill sauce. I made the sauce with Splenda brown sugar blend and substituted plain yogurt for the sour cream (let it drip in a sieve for 20 minutes or so to thicken).
- 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
Sauce (use 3 tablespoons fish poaching liquid)
- 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
Directions See How It's Made
- 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.