Poached Salmon with Dijon Dill Sauce

Poached Salmon with Dijon Dill Sauce

For this salmon recipe, the secret is in the sauce. Shallot and garlic in butter, with cream, dijon mustard and dill.



Ingredients:

1 (8 oz.) salmon fillet

Poaching Liquid:
3 cups water
3 cups white wine
1 carrot, diced
1 onion, diced
1 stalk celery, diced

Sauce:
1 teaspoon shallot, minced
1 teaspoon garlic, minced
1 teaspoon fresh or dry dill weed
1 teaspoon Dijon mustard
1 cup heavy cream

Directions:

Poaching Salmon: Place poaching liquid in saucepan. Bring to boil and reduce to simmer. Place salmon in liquid and poach for 8 to 10 minutes, depending on thickness (8 minutes per inch thick).

Making Sauce: Saute shallot and garlic in butter until tender. Add heavy cream, Dijon mustard and dill. Bring to boil and reduce liquid to sauce consistency. Place salmon on a plate, cover with sauce, garnish with a sprig of dill and a lemon wedge.


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Galena Cellars: Eric the Red
Galena Cellars: Eric the Red
Galena Cellars
Infused with native American oak, this young winemaker, Eric White, tamed the savage beast in this new world French hybrid grape, the Marechal Foch and dubbed it with a bright cherry finish.


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