Wine-Poached Salmon with Dill Sauce
Poaching the salmon in wine adds an extra layer of flavor to this somewhat simple dish.
Serves: 4Hands-on: 10 minutesTotal: 20 minutesDifficulty: Easy
- 1⁄2 cup water
- 1⁄4 cup dry white wine
- 2 salmon steaks (12 oz. each)
- 1⁄4 cup mayonnaise
- 2 Tbsp. lemon juice
- 1 Tbsp. Dijon mustard
- 1 tsp. granulated sugar
- 2 tsp. chopped dill
- 1⁄2 tsp. salt
- 1 tsp. ground black pepper
- In a skillet, bring the water and wine to a gentle simmer. Add the salmon and cook without boiling for 10 minutes or until the fish flakes easily with a fork. Cut the steaks in half and arrange on warmed plates.
- In a small saucepan, whisk together the mayonnaise, lemon juice, mustard, sugar, and dill. Cook over medium-low heat, whisking, for about 3 minutes or until warmed through but not boiling. Season with salt and pepper and spoon the sauce over the salmon.