s COLD POACHED SALMON WITH MUSTARD LIME SAUCE *****
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s COLD POACHED SALMON WITH MUSTARD LIME SAUCE *****
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Ingredients
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Instructions Instructions: *** 7-25-08 excellent and easy, good summer meal, i used black pepper *** 6 cups water 21/2 cups dry white wine 6 (8 oz.) center-cut salmon fillets, skinned round white pepper 1 cup sour cream 6 Tbsp Dijon mustard 4 tsp. fresh lime juice 4 tsp. honey 1 tsp. grated lime peel fresh basil,finely sliced Pour 3 cups water and 11/2 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. MUSTARD-LIME SAUCE: 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. 6 Servings Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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