Cold Poached Salmon with Mustard-Lime Sauce
- 6 cups water
- 2 1/2 cups dry white wine
- 6 7-to-8-ounce center-cut salmon fillets, skinned
- Ground white pepper
- 1 cup sour cream
- 6 tablespoons Dijon mustard
- 4 teaspoons fresh lime juice
- 4 teaspoons honey
- 1 teaspoon grated lime peel
- Finely sliced fresh basil
- 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.
water, white wine, center, ground white pepper, sour cream, mustard, lime juice, honey, lime peel, fresh basil
Taken from www.epicurious.com/recipes/food/views/cold-poached-salmon-with-mustard-lime-sauce-414 (may not work)