Poached Salmon with Honey Dijon Sauce

Once you get the poaching liquid together this dish just takes minutes. If it’s looking familiar it is what I served with the Pasta Salad I posted last Sunday for the lunch I made for my friend Paula Schaper. Went beautifully together with the pasta salad, but this poached salmon would be good with potato salad, cold rice salad or a lot of roasted veg. It is just plain GOOD!

Start by preparing the brining broth. Pour either fish stock, vegetable broth or just plain water into a wide, shallow skillet. Add the juices of orange and lemon and slices of both once you have squeezed. Add garlic and peppercorns. Cover the pan and bring the liquid to a full boil over medium-high heat. You want to infuse the flavors of the aromatics into the brining liquid.

Once it comes to a boil, reduce the heat to medium-low and continue to simmer gently for about 15 minutes.

Season the salmon generously with salt and pepper. Lay the fillets in the pan (Liquid should come up to about halfway), cover and simmer over medium-low heat until the salmon is barely opaque in the center–this will take about 6 to 8 minutes depending on the width of your salmon. Do not let the poaching liquid boil. Remove the salmon to a side plate and let it cool.

While the salmon is cooling, make the Mustard Sauce. Pour 1 cup of the poaching liquid into a small pot, discarding the rest. Whisk in the butter, whole grain mustard, honey, capers, 2 Tbsp. cream and whisk until you have a creamy sauce.

Season with salt and pepper as needed (ALWAYS!) Voila! That’s it! Enjoy!!

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Poached Salmon with Honey Dijon Sauce

Easy to make. Light and delicious. The sauce really brings out the flavor!

Ingredients

For the Brining Liquid

• 2 cups Fish broth, vegetable broth or water I used water as I didn't have fish sauce as I didn't have fish sauce, which is odd for me, but id did add a dash of Thai Asian fish sauce.
• 1/2 cup Dry white wine
• Juice of 1 orange, plus slices for the brine
• Juice of 1 lemon, plus slices for the brine
• 2 Garlic cloves, quartered
• 1 tsp. Whole black peppercorn
• 1 Tbsp. Whole grain mustard
• 1 1/2 tsp. Smooth Dijon mustard
• 1 tsp. Honey
• 2 Tbsp. Capers
• 2 Tbsp. Heavy Cream

Instructions

To prepare brining liquid, put all ingredients in a shallow pan

• Put all ingredients in a shallow pan, cover the pan and bring to a full boil, Once it comes to a boil, reduce heat and let it simmer for about 15 minutes.

To prepare Poaching Salmon

• Once you have generously seasoned the salmon with salt and paper, lay the fillets in the pan. cover and simmer over medium heat until the salmon is barely opaque. Do not let the liquid boil