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Cold Poached Salmon with Mustard Lime Sauce

 

37

Yield

6

servings

Prep

15

min

Cook

15

min

Ready

6

hrs

Low Cholesterol, Trans-fat Free, Low Carb
 

Ingredients

6 cups water
2 ½ 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 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 299g (10.5 oz)
Amount per Serving
Calories 10773% of calories from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 17mg 6%
Sodium 207mg 9%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 2%
Sugars g
Protein 4g
Vitamin A 5% Vitamin C 3%
Calcium 6% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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