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Poached Salmon in Mustard Dill Sauce Recipe
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Poaching fish in milk ensures a moist, succulent result. The addition of Dijon mustard, dill and sour cream turns the flavorful poaching liquid into a simple, light sauce.
Ingredients 4 5-6 oz fillets 1 teaspoon olive oil 2 tbsp. minced shallots 1 1/2 cups milk salt and pepper 1 cup sour cream 1 tbsp. dill 2 tbsp. honey mustard 1 lemon, cut into wedges
Directions Saute the shallots until translucent, 30 to 60 seconds. Add milk, sugar, salt and pepper; bring to simmer, stirring. Reduce heat to low. Slip in salmon pieces, skin-side up; immediately turn over. Cover and poach gently, spooning cooking liquid over top of salmon until interior is opaque, 10 to 12 minutes. Move the salmon to a warm platter. Cover and keep warm. Boil the poaching liquid to reduce by half. Add the dill, sour cream and mustard. Garnish salmon with lemon wedges and dill sprigs, parsley, etc. Serve with the mustard-dill sauce.
Makes 4 servings
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