Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 4 cups of water
- 1 lemon, sliced
- 1 onion, sliced
- 2 bay leaves
- 1 tsp salt
- 1 cup heavy cream
- 2 tbsp Dijon mustard
- 1 tbsp honey
- 1 tbsp lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large skillet with lid
- Whisk
Step-by-step instructions:
1. In a large skillet, combine water, lemon slices, onion slices, bay leaves, and salt. Bring to a boil.
2. Reduce heat to low and add salmon fillets to the skillet. Cover with a lid and simmer for 10-12 minutes or until salmon is cooked through.
3. Remove salmon from the skillet and set aside.
4. In a small saucepan, whisk together heavy cream, Dijon mustard, honey, and lemon juice. Cook over medium heat, stirring constantly, until the sauce thickens.
5. Season with salt and pepper to taste.
6. Serve salmon fillets with creamy mustard sauce and garnish with fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
5. Temperature:
Simmer at low heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 30g
Protein: 35g
Carbohydrates: 8g
Sodium: 600mg
Substitutions for ingredients:
- You can use any type of salmon fillets for this recipe.
- You can substitute heavy cream with half-and-half or milk for a lighter sauce.
- You can use any type of mustard, but Dijon mustard gives the best flavor.
Variations:
- You can add chopped fresh herbs such as dill or chives to the creamy mustard sauce for extra flavor.
- You can serve the poached salmon with a side of roasted vegetables or a salad.
Tips and tricks:
- Make sure to simmer the salmon fillets gently to prevent them from falling apart.
- You can check if the salmon is cooked through by inserting a fork into the thickest part of the fillet. If it flakes easily, it's done.
- You can adjust the amount of mustard and honey in the sauce to your liking.
Storage instructions:
Leftover salmon and sauce can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, gently warm the salmon and sauce in a skillet over low heat.
Presentation ideas:
Serve the poached salmon on a bed of greens or rice for an elegant presentation.
Garnishes:
Fresh parsley or chopped chives make a great garnish for this dish.
Pairings:
This dish pairs well with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Roasted vegetables, steamed asparagus, or a mixed green salad make great side dishes for this recipe.
Troubleshooting advice:
If the sauce is too thick, you can add a splash of milk or cream to thin it out.
Food safety advice:
Make sure to cook the salmon to an internal temperature of 145°F to ensure it's safe to eat.
Food history:
Poaching is a cooking technique that has been used for centuries to cook delicate foods such as fish and eggs.
Flavor profiles:
This dish has a creamy and tangy flavor profile from the mustard sauce, which pairs well with the mild flavor of the poached salmon.
Serving suggestions:
This dish is perfect for a dinner party or special occasion.
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