Another Recipe Kitchen Tested by the Party Saviors
Poached Salmon with Dill Dijon Sauce
CATEGORY: Main Course - Fish
This cold salmon is a refreshing compliment to a hot summer day or evening.
PREP TIME: 20 min.
COOK TIME: 35 min.
For Poaching the Salmon: 2 cups water 1 cup dry white wine 1 diced carrot 1 stalk chopped celery 1 onion, sliced 1/2 tablespoon black peppercorns 2 pounds fresh salmon fillet For Making the Dill Dijon Sauce: 1 cup nonfat plain yogurt (or sour cream) 1-1/2 tablespoons white vinegar 1-1/2 tablespoons Dijon mustard 3 tablespoons light brown sugar 2 teaspoons dried dill weed
For poaching the salmon: Combine water, wine, carrot, celery, onion and peppercorns in a pan large enough for the fillet. Bring to a boil, then lower heat, cover and cook for 15 minutes. Add the salmon fillet, cover and cook over low heat until the salmon is cooked, which should take approximately 15-20 minutes. Check the thickest part of the salmon; it is best when you can separate the flakes with a fork, and the color is opaque. Turn off the heat and let the salmon cool in the stock. Once cooled, remove the salmon from the stock, remove the skin from the salmon and chill for several hours or overnight.
For the Dill Dijon Sauce mix the yogurt, vinegar, mustard, brown sugar and dill weed together and refrigerator for several hours, or even better, overnight - allowing the ingredients more time to infuse.
For serving, cut salmon into 4-6 oz pieces, and drizzle with Dill Dijon sauce.