Poached Salmon in Champagne Dill Sauce
Yield
6 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
salmon fillets
1 inch thick |
*
|
| 6 | tablespoons |
butter, unsalted
|
|
| 3 | tablespoons |
lemon juice
|
|
| ½ | cup |
champagne
|
*
|
| 2 | tablespoons |
chives
chopped |
|
| Sauce | |||
| ½ | cup |
sour cream
|
|
| 1 | tablespoon |
dijon mustard
|
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | tablespoon |
chives
chopped |
|
| 2 | tablespoons |
sugar
|
|
| 2 | tablespoons |
dill weed
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
salmon fillets
1 inch thick |
*
|
| 9E+1 | ml |
butter, unsalted
|
|
| 45 | ml |
lemon juice
|
|
| 118 | ml |
champagne
|
*
|
| 3E+1 | ml |
chives
chopped |
|
| Sauce | |||
| 118 | ml |
sour cream
|
|
| 15 | ml |
dijon mustard
|
|
| 3E+1 | ml |
lemon juice
|
|
| 15 | ml |
chives
chopped |
|
| 3E+1 | ml |
sugar
|
|
| 3E+1 | ml |
dill weed
chopped |
|
Directions
Bring salmon fillets to room temperature.
Melt butter over low heat in a large skillet.
Stir in lemon juice, champagne, and chives.
Place fillets in skillet and baste.
Cover and cook over low heat 30 minutes or just until fish cooks through.
Whisk together sauce ingredients.
Refrigerate until serving time.
Serve salmon warm from the skillet with chilled sauce poured over each fillet.
