Now that all of the storm related delays have passed, I’m continuing on my Cooking Light recipe adventure. I saw a very appetizing recipe for poached salmon with a dill-mustard sauce, so I quickly scanned the ingredients to make sure that (1) they weren’t too many and (2) they weren’t hard to come by. Thankfully, this one was easy as pie and as an added bonus, the sauce was seriously awesome!
I’ve already made this recipe twice (on consecutive days) and the only reason that I’m not making it a third day in a row is because you have to be careful to vary your seafood consumption. Oh yeah, and did I mention that it comes together in less than 20 minutes? Okay, here are our ingredients.
For the sauce:
2 Tablespoons reduced-fat sour cream
1 Tablespoon mayonnaise
1.5 teaspoons fresh dill
1.5 teaspoons fresh lemon juice
1.5 teaspoons Dijon mustard
For the salmon:
2 cups dry white wine
2 cups water
1/8 cup fresh lemon juice
1 cup thinly sliced onions
1 dill sprig
(this is for 2 6-ounce salmon fillets. Double the poaching ingredients for 4 fillets.)
To prepare the sauce, throw it all in a bowl, mix well to combine and throw it in the fridge while your salmon cooks.
For the salmon, add the wine, water, lemon juice, dill and onions to a deep, wide skillet. Bring up to a light simmer and simmer for 10 minutes. Add your fish and cook for about 12 minutes (until it lightly flakes with a fork).
Transfer your salmon to plates and then liberally spoon the dill-mustard sauce on top. Oh and if you don’t feel like poaching the salmon, just bake it in a 400 degree oven for 15 minutes or so.
The sauce perfectly complements the salmon. I don’t like when fish have any kind of fishy or oily taste and this dish certainly doesn’t. Seriously, you have to try this one. It is delish!