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."
 
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photo by The Flying Chef photo by The Flying Chef
photo by The Flying Chef
photo by The Flying Chef photo by The Flying Chef
Ready In:
40mins
Ingredients:
14
Serves:
4
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ingredients

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directions

  • 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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Reviews

  1. 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).
     
  2. We eat salmon quite a bit, so always looking for new ways to prepare it. The salmon was very tasty, but I didn't care much for the sauce; however, my partner liked it.
     
  3. We usually eat salmon 6-7 times a month, so I'm always on the lookout for new ways to prepare it! I male half a recipe & was rewarded with a very tasty salmon fillet! Thanks for a great recipe! [Made & reviewed as a kidnapped recipe in the Aus/NZ Recipe Swap #16]
     
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Tweaks

  1. 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).
     

RECIPE SUBMITTED BY

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