COLD POACHED SALMON WITH MUSTARD LIME SAUCE
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
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
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 POACHED SALMON WITH MUSTARD LIME SAUCE
Steps:
- 1. Pour 3 cups water and 1 1/4 cups wine into each of 2 large skillets and bring to boil.
- 2. Turn off heat.
- 3. Season salmon with salt and white pepper.
- 4. Place 3 filets in each skillet; let stand 6 minutes.
- 5. Turn salmon over in liquid; let stand 5 minutes.
- 6. Bring liquid in skillets just to simmer and cook until salmon is just cooked through, about 30 seconds.
- 7. Using slotted spatula, transfer salmon to platter.
- 8. Cover and refrigerate until cold, about 3 hours or up to 1 day.
- 9. Let salmon stand at room temperature 1 hour before serving.
- 10. Stir sour cream, mustard, lime juice, honey and lime peel in bowl to blend.
- 11. Cover; chill until cold, at least 1 hour. (Can be made 1 day ahead. Keep chilled.)
- 12. Arrange salmon on plates.
- 13. Drizzle with some sauce.
- 14. Top with basil.
- 15. Serve, passing remaining sauce separately.
COLD POACHED SALMON WITH DILL MUSTARD SAUCE
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
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.
POACHED SALMON WITH MUSTARD SAUCE
Categories Fish Mustard Brunch Poach Low Carb Quick & Easy Salmon Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 2
Number Of Ingredients 6
Steps:
- Bring wine and onion to simmer in heavy large skillet. Add fish, cover and simmer until fish is just cooked through, about 8 minutes. Transfer fish to plates. Tent with foil to keep warm. Add cream to skillet and bring to boil. Boil until reduced to sauce consistency, stirring occasionally, about 6 minutes. Mix in mustard. Spoon sauce over fish. Sprinkle with green onion tops.
COLD SALMON WITH MUSTARD SAUCE RECIPE
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
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
More about "cold poached salmon with mustard lime sauce recipes"
5 IDEAS FOR A COLD POACHED SALMON DINNER - I REALLY LIKE FOOD
From ireallylikefood.com
Cuisine EnglishTotal Time 30 minsCategory Fish RecipesPublished Aug 15, 2022
- Traditional Cold Poached Salmon Recipe. Of course, the easiest and quickest way to prepare a cold poached salmon is to prepare it the traditional way without adding specific sauces.
- Cold Poached Salmon with Dill & Yogurt Sauce Recipe. A lot of people might be asking “what to serve with cold poached salmon”. Ideally, the dill & yogurt sauce is one of the most popular choices to enjoy your cold poached salmon with.
- Cold Salmon Recipes with Mustard & Lime Sauce. Another popular sauce for cold poached salmon is the mustard & lime sauce. This one emphasises the acidic and aromatic quality of the fish, which is great for those who like a little zing in their dinner meals!
- Cold Poached Salmon with Asian Pesto and Watercress Salad Recipe. In addition to sauces, you can also try out the cold poached salmon with salads. Here’s a suggestion for a perfect juicy salad that combines watercress along with Asian pesto dressing
- Cold Poached Salmon with Coconut Ginger Sauce Recipe. Last but not least, if you want to try out a unique and offbeat but very delicious recipe for cold poached salmons, you should give this one a try!
HONEY MUSTARD SALMON WITH CITRUS SALSA - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
POACHED SALMON IN COCONUT LIME SAUCE | RECIPETIN EATS
From recipetineats.com
COLD POACHED SALMON WITH MUSTARD-LIME SAUCE - THE FANCY PANTS …
From thefancypantskitchen.com
60 SALMON RECIPES THAT PROVE IT'S THE BEST FISH IN THE SEA - MSN
From msn.com
INA GARTEN POACHED SALMON - DELISH SIDES
From delishsides.com
SWEDISH COLD POACHED SALMON (PERFECT SUMMER DISH) – SWEDISH …
From swedishspoon.com
POACHED SALMON WITH MUSTARD SAUCE RECIPE | MYRECIPES
From myrecipes.com
COLD POACHED SALMON WITH MUSTARD-LIME SAUCE - NOLA.COM
From nola.com
COLD POACHED SALMON WITH MUSTARD-LIME SAUCE - BIGOVEN
From bigoven.com
COLD POACHED SALMON WITH MUSTARD-LIME SAUCE
From lesliebeck.com
CITRUS-POACHED SALMON WITH DIJON MUSTARD SAUCE RECIPE
From foodrepublic.com
COLD POACHED SALMON WITH MUSTARD LIME SAUCE
From tomandjoellyn.com
BEST COLD POACHED SALMON WITH MUSTARD LIME SAUCE RECIPES
From alicerecipes.com
COLD POACHED SALMON W/MUSTARD LIME SAUCE - BIGOVEN
From bigoven.com
HOW TO MAKE COLD POACHED SALMON W/MUSTARD LIME SAUCE
From mobirecipe.com
COLD-POACHED SALMON WITH DIJON MUSTARD SAUCE
From jewishtimes.com
COLD POACHED SALMON — COOKS WITHOUT BORDERS
From cookswithoutborders.com
BROILED SALMON WITH HORSERADISH SAUCE RECIPE - THE WASHINGTON …
From washingtonpost.com
COLD POACHED SALMON WITH PROVENCAL MUSTARD - RECIPE …
From recipegirl.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love