Cold Poached Salmon with Mustard Lime Sauce

6 hours Prep: 15 minutes Cook: 15 minutes

107 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

6	cups	water
2 1/2	cups	white wine	dry
6	each	salmon fillets	center-cut, skinned, 7 to 8 oz each
1	x	white pepper	ground
1	cup	sour cream
6	tablespoons	dijon mustard
4	teaspoons	lime juice
4	teaspoons	honey
1	teaspoon	lime zest	grated
1	x	basil	fresh, finely sliced

Directions

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.

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Nutrition Facts

Serving Size 299g

Amount per Serving

Calories 107 73% of calories from fat

	% Daily Value*
Total Fat 9.0g	13%
Saturated Fat 5.0g	25%
Trans Fat 0.0g
Cholesterol 17mg	6%
Sodium 207mg	9%
Total Carbohydrate 7.0g	2%
Dietary Fiber 1.0g	2%
Sugars 4.0g
Protein 2.0g	4%

Vitamin A	5%		Vitamin C	3%
Calcium	6%		Iron	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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I make this from time to time for the holidays or dinner gatherings, and it is usually gone in seconds. People seem to like this one better than the classic green bean casserole recipe. I'd suggest substituting the canned corn with about a cup of fresh or frozen corn - it tastes much better. Sometimes I add some chopped potatoes or sliced celery, and I always use sharp cheddar cheese for optimum flavor. Try it for the holidays - you'll be a hit.

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