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How To make Cold Poached Salmon w/Mustard Lime Sauce
6 c Water
2 1/2 c Dry white wine
6 Center-cut salmon fillets;
-skinned; 7-to-8-oz. each Ground white pepper 1 c Sour cream
6 tb Dijon mustard
4 ts Fresh lime juice
4 ts Honey
1 ts Grated lime peel
Fresh basil; finely sliced Pour 3 cups water and 1 1/4 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. 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. Source: Bon Appetit (4/95) -----
How To make Cold Poached Salmon w/Mustard Lime Sauce's Videos
Dijon Dill Sauce for Gravlax - Gravlaxsås | Scandinavian Dijon mustard Dill Sauce | Fuzz & Buzz
Dijon Dill Sauce for Gravlax is a classic accompaniment to cured salmon in Scandinavia. This gravlaxsås is tangy and sweet and a good condiment for all kinds of fish and seafood.
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Ingredients:
2 Tbsp of Dijon mustard (traditional mustard of France, named after the town of Dijon in Burgundy, France).
1 1/2 Tbsp of Caster or granulated Sugar
2 Tbsp of Red wine vinegar
150ml (5 fl oz) of grapeseed oil or canola oil
2 tsp honey
10g (3 tablespoons) of finely chopped fresh dill
Black pepper to taste
Instructions:
Mix sugar and dill in a small bowl with a spoon until the sugar dissolves and create a paste.
Add the Dijon mustard and the Red wine vinegar to the dill paste.
Stir vigorously, while pouring on the oil in a steady, thin stream until the sauce has reached a mayonnaise-like consistency.
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Inkokt Lax is a quick and easy way of poaching salmon. It takes no time at all to create a delicious and visually appealing meal.
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Hello There Friends, Today I'm going to show you all about BUTTER SAUCE or a Beurre Blanc! One of my Favorite Sauces to make.. obviously, SO MUCH BUTTER! This sauce is best served with a white fish, although it can be served with whatever you like. I'm sure it would be delicious! Let me know what you think in the comments and what you would like to see next.
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Learn how to pan poach salmon in apple cider and make a deliciously easy velouté sauce with the cooking juices. This method works with white fish too.
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