Cold Poached Salmon with Mustard Lime Sauce
center-cut, skinned, 7 to 8 oz each
fresh, finely sliced
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.