Cold Poached Salmon With Mustard Lime Sauce Recipes

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COLD POACHED SALMON WITH HERB MAYONNAISE



Cold Poached Salmon with Herb Mayonnaise image

Herb mayonnaise provides a simple addition to this juicy salmon dish- a hearty seafood dinner!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h45m

Yield 6

Number Of Ingredients 18

2 cups water
1 cup dry white wine, nonalcoholic white wine or apple juice
1 teaspoon salt
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried oregano leaves
1/8 teaspoon ground red pepper (cayenne)
1 small onion, sliced
4 black peppercorns
4 sprigs cilantro
2 lb salmon or other medium-firm fish fillets
3/4 cup mayonnaise or salad dressing
1 1/2 tablespoons chopped fresh or 1 1/2 teaspoons dried dill weed or tarragon leaves
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
1 1/2 teaspoons Dijon mustard
Dash of ground red pepper (cayenne)
Lemon wedges, if desired

Steps:

  • In 12-inch skillet, heat all ingredients for the Salmon except salmon, Herb Mayonnaise and lemon wedges to boiling; reduce heat to low. Cover and simmer 5 minutes.
  • Cut salmon into 6 serving pieces. Place salmon in skillet; add water to cover if necessary. Heat to boiling; reduce heat to low. Simmer uncovered about 14 minutes or until salmon flakes easily with fork.
  • Carefully remove salmon with slotted spatula; drain on wire rack. Cover and refrigerate about 2 hours or until chilled.
  • Meanwhile, in small bowl, mix all Herb Mayonnaise ingredients; cover and refrigerate until serving. Serve salmon with Herb Mayonnaise and lemon wedges.

Nutrition Facts : Calories 410, Carbohydrate 1 g, Cholesterol 115 mg, Fat 2 1/2, Fiber 0 g, Protein 33 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 0 g, TransFat 0 g

COLD POACHED SALMON WITH DILL MUSTARD SAUCE



Cold Poached Salmon With Dill Mustard Sauce image

The centerpiece of a summer solstice menu created in 2005 for The Times, this dish alludes to gravlax - the Scandinavian dish of cured salmon - with the spices used to poach the salmon and the sweet mustard sauce. The cooking technique here yields the most tender flesh you may ever encounter with salmon.

Provided by Nigella Lawson

Categories     seafood, main course

Time 30m

Yield 10 to 12 servings

Number Of Ingredients 15

1 small bunch fresh dill
1 whole salmon (wild, if possible), about 6 pounds, cleaned and scaled (or substitute a center-cut section of a larger salmon)
1 tablespoon salt
2 tablespoons sugar
2 teaspoons yellow mustard seeds
1 teaspoon black peppercorns
1 onion, peeled and quartered
3 tablespoons Dijon mustard
2 tablespoons light brown sugar
1 cup sour cream
3 tablespoons white wine vinegar
3 tablespoons chopped dill
1/2 teaspoon salt, or as needed
1 generous bunch dill
2 lemons, cut into wedges

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



Quick Poached Salmon with Dill Mustard Sauce image

This is an easy, elegant, wonderful salmon dish with a no-cook sauce. It really doesn't get much easier. I love it best on swelteringly hot summer days. Fresh steamed asparagus goes very well with this, and the sauce tastes good on it as well.

Provided by Karena

Categories     Seafood     Fish     Salmon

Time 30m

Yield 4

Number Of Ingredients 9

½ cup plain yogurt
¼ cup Dijon mustard
1 tablespoon honey
¼ cup fresh lemon juice
3 tablespoons chopped fresh dill
1 pound salmon
1 cup white wine
½ cup water
¼ cup chopped shallots

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.

Nutrition Facts : Calories 322 calories, Carbohydrate 14.4 g, Cholesterol 68.8 mg, Fat 12.8 g, Fiber 0.2 g, Protein 24.7 g, SaturatedFat 2.8 g, Sodium 469.8 mg, Sugar 7.8 g

COLD POACHED MUSSELS WITH CREAMY MUSTARD SAUCE



Cold Poached Mussels with Creamy Mustard Sauce image

Mustard emboldens the delicate flavor of seafood. Here, Dijon mustard highlights a creamy sauce for chilled, poached mussels.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 12

2 tablespoons sweet unsalted butter
3 shallots, finely chopped
1 clove garlic, minced
1/2 teaspoon coarse salt, plus more for seasoning
1/4 teaspoon freshly ground pepper, plus more for seasoning
2 pounds mussels, rinsed, debearded, and scrubbed
1 cup dry white wine
3/4 cup creme fraiche
1 tablespoon Dijon mustard, or more to taste
2 teaspoons champagne vinegar, or other mild vinegar such as rice-wine vinegar
Zest of 1/2 lemon
1/4 cup loosely packed fresh chervil leaves, snipped

Steps:

  • Melt butter in a medium high-sided saucepan over medium heat. Add shallots and garlic, and cook, stirring, until shallots are translucent and garlic is very fragrant but not brown, about 2 minutes. Add the salt and pepper. Add mussels and wine. Cover saucepan, and cook until mussels open and are cooked through, about 8 minutes. Discard any mussels that have not opened.
  • Remove mussels from saucepan. Transfer cooking liquid to a small bowl, and set aside to cool. When cool, transfer to refrigerator to chill.
  • Remove mussels from shells, reserving shells for serving, if desired. Place mussels in a small bowl, cover with plastic wrap, and transfer to refrigerator.
  • Whisk together creme fraiche, mustard, and champagne vinegar. Stir cooking liquid, and add about 4 tablespoons reserved cooking liquid and shallots to the creme fraiche mixture to make a nice thin sauce with just enough body to cling to mussels. Adjust seasoning with salt and pepper and more mustard if desired. Stir in half the lemon zest and chervil.
  • Gently toss cold mussels in mustard sauce. Spoon a mussel and a large puddle of sauce back into reserved mussel shells. Sprinkle mussels with remaining half of zest and chervil, and serve with any remaining sauce on the side.

COLD POACHED SALMON WITH MUSTARD LIME SAUCE



Cold Poached Salmon with Mustard Lime Sauce image

37

Categories     Seafood     Main Dish     Fish     Salmon

Time 6h

Yield 6

Number Of Ingredients 20

water
white wine
salmon fillets
white pepper
sour cream
dijon mustard
lime juice
honey
lime zest
basil
water
white wine
salmon fillets
white pepper
sour cream
dijon mustard
lime juice
honey
lime zest
basil

Steps:

  • Pour 3 cups water and 1¼ 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.

Nutrition Facts :

COLD POACHED SALMON WITH MUSTARD-LIME SAUCE



Cold Poached Salmon with Mustard-Lime Sauce image

Categories     Fish     Mustard     Brunch     Poach     Lunch     Lime     Salmon     Summer     Chill     Sour Cream     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6

Number Of Ingredients 10

6 cups water
2 1/2 cups dry white wine
6 7-to-8-ounce center-cut salmon fillets, skinned
Ground white pepper
1 cup sour cream
6 tablespoons Dijon mustard
4 teaspoons fresh lime juice
4 teaspoons honey
1 teaspoon grated lime peel
Finely sliced fresh basil

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.

COLD SALMON WITH MUSTARD SAUCE RECIPE



Cold Salmon With Mustard Sauce Recipe image

Posted for the ZWT III flight to Scandinavia. This is a great alternative to the usual poached salmon.

Provided by Mulligan

Categories     Easy

Time P1DT30m

Yield 4 serving(s)

Number Of Ingredients 12

2 salmon fillets, unskinned
1 bunch fresh dill
1/2 tablespoon peppercorn
1 1/2 tablespoons salt
1 tablespoon sugar
1 teaspoon mustard
1/2 teaspoon sugar
salt
pepper
1 tablespoon white wine vinegar
4 tablespoons vegetable oil
1 lemon, untreated

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.

Nutrition Facts : Calories 357, Fat 19.6, SaturatedFat 2.8, Cholesterol 82.7, Sodium 2743, Carbohydrate 14.8, Fiber 4.6, Sugar 3.8, Protein 33.5

POACHED SALMON WITH HONEY-MUSTARD SAUCE



Poached Salmon with Honey-Mustard Sauce image

You can serve this flavor-packed salmon fillet as an appetizer or main course. Either way, it'll be delicious!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h35m

Yield 8

Number Of Ingredients 17

4 cups water
3 or 4 slices lemon, cut in half
3 or 4 slices onion, cut in half
1/4 cup small sprigs parsley
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
1 salmon fillet (1 lb)
2 tablespoons lemon juice
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon olive or vegetable oil
1/4 cup chopped fresh parsley
2 tablespoons finely chopped red onion
2 teaspoons capers
1 teaspoon grated lemon peel
1/4 teaspoon salt
Cocktail bread slices or crackers, if desired

Steps:

  • In 10 or 12-inch skillet, heat water, lemon slices, onion slices, parsley sprigs, 1/2 teaspoon salt and the pepper to boiling. Boil 3 minutes. Reduce heat to medium-low. Add salmon, skin side down. Cover and cook 5 to 6 minutes or until salmon flakes easily with fork. Remove salmon from liquid in skillet. Cool completely. Cover and refrigerate at least 2 hours but no longer than 24 hours. Discard liquid in skillet.
  • In small bowl, mix lemon juice, honey, mustard and oil until well blended. In another small bowl, mix chopped parsley, red onion, capers and lemon peel.
  • To serve, carefully remove skin from salmon; place salmon on serving plate. Sprinkle with 1/4 teaspoon salt. Drizzle honey-mustard sauce over salmon; sprinkle with parsley mixture. Serve with bread slices.

Nutrition Facts : Calories 110, Carbohydrate 4 g, Cholesterol 35 mg, Fiber 0 g, Protein 12 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 3 g, TransFat 0 g

MUSTARD SAUCE FOR COLD POACHED SALMON



Mustard Sauce for Cold Poached Salmon image

Make and share this Mustard Sauce for Cold Poached Salmon recipe from Food.com.

Provided by dicentra

Categories     Sauces

Time 10m

Yield 2 cups

Number Of Ingredients 6

2 tablespoons Dijon mustard
1 tablespoon sugar
1 tablespoon white vinegar
6 tablespoons olive oil
6 tablespoons sour cream
2 tablespoons finely chopped fresh dill

Steps:

  • Mix the mustard, sugar and vinegar in a bowl.
  • Beat in the oil a little at a time until well blended. The sauce will thicken rapidly and must be stirred vigorously.
  • Finally, add the sour cream and plenty of finely chopped dill.

Nutrition Facts : Calories 471.1, Fat 48.5, SaturatedFat 10.3, Cholesterol 15.8, Sodium 188.6, Carbohydrate 9.1, Fiber 0.5, Sugar 6.8, Protein 1.8

SALMON IN LIME SAUCE



Salmon in Lime Sauce image

Helen Vail marinates salmon and vegetables in a pleasant lime mixture, then tucks individual portions into foil packets. "I like to serve them with grilled skewers of corn-on-the-cob rounds, mushrooms and cherry tomatoes," adds the Glenside, Pennsylvania cook.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1-1/3 cups lime juice
1/4 cup canola oil
1 teaspoon grated lime zest
1/2 teaspoon cayenne pepper
4 salmon fillets (6 ounces each)
1 small tomato, chopped
1 small sweet red pepper, chopped
2 green onions, thinly sliced

Steps:

  • In a small bowl, combine the first four ingredients. Pour half of the marinade into a large bowl. Add the salmon and turn to coat. Add the tomato, pepper and onions to remaining marinade; cover and refrigerate fish and vegetables for 30 minutes. , Drain and discard marinade from fish and vegetables. Place each salmon fillet and about 1/3 cup vegetable mixture on a double thickness of heavy-duty foil (about 18 in. square). Fold foil around mixture and seal tightly., Grill, covered, over medium heat for 15-20 minutes or until fish flakes easily with a fork. Open carefully to allow steam to escape.

Nutrition Facts :

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Top Asked Questions

How to cook salmon with sour cream and mustard?
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.
How to prepare a cold poached salmon?
Of course, the easiest and quickest way to prepare a cold poached salmon is to prepare it the traditional way without adding specific sauces. The flavour of a cold poached salmon on its own along with the saute of vegetables like onions, celery, and carrots are preferred by a lot of people over covering it up with sauces.
What is the best way to cook salmon in a sauce?
I poached the salmon in a fumet in order to give the flesh more flavorful. As for the sauce, I used plain yogurt, added just half the mustard, improvised on the honey, and basically tasted as I went along.
How to cook salmon on the stove top?
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.

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