Here is a light delicious salmon recipe, I made this dish last night as hot salmon and sauce. But it is a very versatile dish and in summer can be served chilled, both the salmon and the sauce.

If chilling the salmon, I recommend leaving the fish in the poaching liquid, in the fridge for a few hours, to really allow the flavours to infuse the salmon. I served mine with wild rice and minted vegetables, but it goes well over linguine with a green salad on the side.

Ingredients

4 Salmon Fillets

Poaching liquid

3 Cups water
11/2 Tablespoons lemon juice
1/2 Cup dry white wine
8 Sprigs of fresh dill
3 Bay leaves
1 Teaspoon mustard seeds
12 Black peppercorns

Sauce Ingredients

3 Tablespoons Dijon mustard
11/2 Tablespoons white wine vinegar
11/2 Tablespoons brown sugar
2 Teaspoons Worcestershire sauce
21/2-3 Tablespoons chopped fresh dill
1/2 Cup sour cream
3 Tablespoons poaching liquid

Method

1. In a large pan, add water, wine, lemon juice, mustard seeds, peppercorns, bay leaves and dill, bring to a boil, reduce heat, cover and simmer for 10 Min’s.

2. Add the fish and return to a simmer, cover and continue to simmer until fish is cooked and flakes easily, approximately 8 Min’s.

For the Sauce

1. In a pan combine mustard, vinegar, sugar, Worcestershire, dill and sour cream, stir over medium heat until hot, when fish is cooked add the 3 tablespoons of liquid from poached fish. Heat through and serve over fish.

To serve: Place fish on plate and top with sauce, garnish with dill.

All photo’s taken by me unless otherwise stated.