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.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 4  salmon fillets

• Poaching liquid

• 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

1. 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.
2. Add the fish and return to a simmer, cover and continue to simmer until fish is cooked and flakes easily, approximately 8 minutes.
3. 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.
4. To serve: Place fish on plate and top with sauce, garnish with dill.