fdlvr

I am hosting a holiday party next weekend - cocktails and a light buffet dinner. This is one of my favorite recipes - easy to prepare and always a hit!

I am going to poach 2 large pieces of salmon rather than using individual fillets


Cold Poached Salmon with Mustard-Lime Sauce


Ingredients
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 fat reduced sour cream
6 tbsp Dijon mustard
4 tsp fresh lime juice
4 tsp honey
1 tsp grated lime peel
Finely sliced fresh basil
Directions
1. 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.
2. 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.
3. 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.

SAUCE: 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.) 5. Arrange salmon on serving platter. Drizzle with some sauce. Top with basil.
Serve, passing remaining sauce separately.

ANOTHER SAUCE I LIKE WITH POACH SALMON:

Cucumber Dilll Sauce:

1/2 cup dry white wine
1 cup peeled and seeded cucumber, chopped
2 teaspoons of clarified butter
2/3 clam juice
2 teaspoons of fresh lemon juice
1 1/4 cup of heavy cream
1/4 cup shallots, finely chopped
2 tablespoons fresh dill, chopped

Combine clam juice and wine in small saucepan. Boil until reduced 7-8 minutes; reduce heat to medium; whisk in cream, and cucumbers; boil for about 5 minutes; remove from heat; stir in cucumbers and dill.

comedygirl24

yummy... I enjoyed reading this thread... thanks!