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MAIN DISHES- SEAFOOD- FISH:
Cold Poached Salmon with
Provencal Mustard
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Cold
Poached Salmon with Provencal Mustard |
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An ideal choice
for an al fresco entree...
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Four
6-ounce |
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salmon fillets |
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sea
salt and freshly ground black pepper |
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3
cups |
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chicken stock or low-sodium canned broth
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MUSTARD: |
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1
large |
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roasted red pepper, jarred or homemade |
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½
cup |
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dijon mustard |
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1
Tbs |
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white wine |
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½
Tbs |
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chopped fresh tarragon |
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½
Tbs |
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chopped fresh flat-leaf parsley |
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freshly ground black pepper |
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1 |
Preheat oven
to 350°F. |
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2 |
Season
salmon fillets with salt and pepper. Place in a
large ovenproof sauté pan with the chicken stock
and heat over medium heat just to a simmer. |
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3 |
Place pan in
the oven and poach the salmon until the flesh is
opaque, but still medium rare, 12 to 15 minutes. |
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4 |
Transfer the
fillets to a platter and cool to room
temperature, or cover and refrigerate until
ready to serve. |
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5 |
Prepare
mustard: Place roasted peppers in a blender or
food processor and process until smooth. In a
medium bowl, combine purée, mustard, wine and
herbs. Season with black pepper to taste. Chill
until ready to use. |
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6 |
Drizzle
mustard sauce over poached salmon to serve. |
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Servings: 4 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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235.63 |
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Calories From Fat (34%) |
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80.92 |
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% Daily Value |
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Total Fat
8.82g |
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14% |
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Saturated Fat 1.67g |
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8% |
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Cholesterol
39.12mg |
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13% |
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Sodium
3840.25mg |
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160% |
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Potassium
434.85mg |
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12% |
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Carbohydrates
4.49g |
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1% |
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Dietary Fiber 1.64g |
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7% |
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Sugar 1.75g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
2.86g |
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Protein
33.01g |
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66% |
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WW Points 5 |
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Recipe Source |
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The Summer House Cookbook |
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PRINT this
Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "This was perfect for summer. I
poached it in the morning and then let it chill all day. For
dinner, we had a nice cold dinner (on a super hot day) accompanied by a
mixed salad."
-San Diego, CA
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