Poached Salmon with a Dill Honey Mustard Sauce (serves 4)
There’s something about poached salmon that takes me back to my childhood summers. All salmon was wild then. Special summer gatherings often involved a whole poached salmon served with homemade mayonnaise, new potatoes and probably peas or maybe a salad (I remember a row of cucumber slices arranged overlapping down the center of the salmon). Poaching salmon seemed quite competitive – everyone had their own way of cooking and timing their salmon in those huge salmon cooking vessels (especially tricky on the coke fired Aga my mother had). Some people swore they wrapped it in foil and cooked it in the dishwasher. And then there was the best way to cut it…
Dill and mustard and salmon go well together (think Gravlax) and is much lighter than mayonnaise which I remember dolloping all over everything.
4 x pieces of salmon (wild, if possible)
1/2 cup water
1/2 cup white wine
salt and freshly ground black pepper
Place salmon on aluminum foil, pour over water and wine and season.
Place in oven for 10 – 15 mins. or until salmon is cooked to your liking.
3 tbsp. Dijon mustard
1 tbsp. honey
1 tbsp. white wine vinegar
1/4 cup extra virgin olive oil
2 tbsp. dill – chopped
Place all ingredients in a bowl and whisk together well.