Cold Poached Salmon With Mustard Lime Sauce Recipes

COLD SALMON WITH MUSTARD SAUCE RECIPE

Steps:

• Put fish into a shallow bowl, skin down, pull out remaining bones with a pair of tweezers.
• Wash about 2/3 of the dill, then chop it finely (stalks and all). Coarsely grind peppercorns (pestle & mortar). Mix pepper, salt, sugar and sprinkle over the fish, then cover with dill.
• Now the fish has to be weighed down with something heavy so it'll absorb the seasoning properly. You could first cover the fish with cling film, put a cutting board and a few heavy stones on top, for example. Put into the fridge and leave to marinade for at least 24 h. Check every now and then for liquid at the bottom of the bowl (spoon over the fish).
• After 24 h, the fish is ready to be cut up into very thin slices: lift out of bowl, hold knife at a 45° angle (roughly) and cut the meat off the skin.
• Prepare the mustard sauce: pour the marinade/juice that has accumulated in the bowl through a sieve, then add mustard, 1/2 teaspoon sugar, some salt & pepper and the white wine vinegar. Slowly pour in the oil while stirring the sauce. Now chop the rest of the dill (without the stalks) and add it to the mixture.
• Serve with lemon wedges and white bread.

COLD POACHED SALMON WITH MUSTARD-LIME SAUCE

Steps:

• Pour 3 cups water and 1 1/4 cups wine into each of 2 large skillets and bring to boil. Turn off heat. Season salmon with salt and white pepper. Place 3 fillets in each skillet; let stand 6 minutes. Turn salmon over in liquid; let stand 5 minutes. Bring liquid in skillets just to simmer and cook until salmon is just cooked through, about 30 seconds. Using slotted spatula, transfer salmon to platter. Cover and refrigerate until cold, about 3 hours or up to 1 day. Let salmon stand at room temperature 1 hour before serving.
• Stir sour cream, mustard, lime juice, honey and lime peel in bowl to blend. Cover; chill until cold, at least 1 hour. Can be made 1 day ahead. Keep chilled.)
• Arrange salmon on plates. Drizzle with some sauce. Top with basil. Serve, passing remaining sauce separately.

POACHED SALMON WITH MUSTARD SAUCE

Steps:

• Seafood Alternatives: swordfish, trout fillets, cod, orange roughy
• In a small bowl combine the yogurt, mayonnaise, mustard, ginger and honey.
• Set aside while the fish cooks.
• Rinse the salmon in cold water and pat dry with paper towels.
• Cut the salmon into serving-size pieces.
• Lay the fish in a single layer in a pan at least 2 inches deep.
• Add cold water to just cover fish.
• Lift out the fish and bring the water to a boil.
• Return the fish to the pan and reduce the heat to keep water just barely simmering (a bubble every 5 to 10 seconds).
• Simmer until the fish is just slightly translucent in the center, about 8 minutes for fish 1 inch thick.
• Take the fish from the pan, let drain and pat dry gently with paper towels.
• Set the fish on plates and spoon the sauce over the top.
• Garnish with minced chives or parsley.

COLD POACHED SALMON WITH DILL MUSTARD SAUCE

Steps:

• To poach salmon, begin by placing the small bunch of dill inside cavity of the salmon, and put salmon in a fish poacher or a large roasting pan. (If necessary remove head to fit salmon in pan.) Cover with water, and add salt, sugar, mustard seeds, peppercorns and onion. Place over high heat, and bring to a boil. Turn salmon over, and cook 10 minutes. Turn off heat, and let salmon cool in water for about an hour.
• To make sauce, whisk together the mustard and brown sugar in a small pitcher. Add sour cream and vinegar, and whisk until smooth. Mix in the chopped dill, and season with salt. Cover, and refrigerate until serving.
• To serve, remove salmon from poaching liquid and lay on large sheet of parchment or waxed paper. Remove skin from top, gently peeling it away, along with fins. Carefully lift top layer of salmon in one long fillet, removing it from backbone and transferring it to a large platter.
• Lift backbone off fish in one piece, and pick out any other visible bones. Turn fish over, and remove skin as before. Then place second fillet alongside the first on platter. Arrange leafy sprigs of dill between fillets, and drizzle sauce on top. Scatter lemon wedges around edges of plate. Pass pitcher of sauce separately.

QUICK POACHED SALMON WITH DILL MUSTARD SAUCE

Steps:

• In a small bowl, blend the plain yogurt, Dijon mustard, honey, lemon juice, and dill. Cover, and refrigerate until serving.
• In a medium saucepan over medium heat, place the salmon in the white wine and water. Adjust the amount of water as necessary to just cover the fish. Sprinkle with shallots. Cover the saucepan, and cook 10 to 12 minutes, until salmon is easily flaked with a fork. Drain, and serve with the yogurt sauce.