CITRUS-POACHED SALMON, MUSTARD SAUCE S E RV E S 4
Poaching fish is an easy, healthy w ay to get dinner on the table in a flash. This bright, tangy citrus broth made with orange, lemon, lime, dill, and w hite w ine enhances the forw ard flavor of the salmon, and also doubles as the base for the mustar d sauce. The poached salmon also makes a terrific salad for a hearty sandw ich (page 164).
pour
2 cups vegetable broth or water
TO PREPARE THE POACHING LIQUID FOR THE SALMON,
½
the broth and wine into a wide, shallow skillet or pot. Add the
cup dry white wine, such as Sauvignon Blanc
Juice of 1 seedless orange, plus 3 sli ce s
orang e, lemon, and lime juices, the sliced citrus, garlic, dill sprigs, and pepp erco rn s. Cover the pan and bring the liquid to a full
Juice of 1 lemon, plus 3 slices
boil over mediu m -h i g h heat. You want to let the flavors of the
Juice of 1 lime, plus 3 slices
aromat i cs infuse into the liquid. Once it comes to a boil, reduce
2 garlic cloves
the heat to medium -l o w and conti n u e to simmer gently for abo ut
2 fresh dill sprigs, plus 1 tablespoon
15 minutes.
chopped 1 teaspoon whole black pepperco r n s
SEASON THE SALMON
4 (5-ounce)
PER. Lay the fillets in the pan (the liquid should come up halfway ),
wild salmon fillets,
skin removed Coarse salt
GENEROUSLY
WITH SALT AND PEP
cover, and simmer over mediu m -l o w heat until the salmon is barely opaq ue in the cent er, abo ut 6 to 8 minutes. Take care to
Freshly ground black pepper 1 tablespoon unsalted butter 1 tablespoon whole-grain Dijon mustard 1½ teaspoons smooth Dijon mustard 1 teaspoon honey or agave nectar
ensu re that the liquid never gets hot eno u g h to boil. Remove the salmon to a side plate. TO PREPARE THE MUSTARD
SAUCE, pour 1 cup of the poachi n g
liquid into a small pot, discardi ng the rest. Simmer over mediu m heat to redu c e the liquid by half. Whisk in the butter, whole grain and smooth mustard s, honey, and cho p p ed dill; seaso n with salt and pepp er if needed. Pour the mustard sauce over the fish befo re serving.
LAND + SEA
99