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5
from 1 vote
Cold Poached Salmon with Provencal Mustard
Summertime is the perfect time to serve up this delicious salmon.
Prep Time
20
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
40
minutes
minutes
Servings
4
servings
Calories
309
kcal
Author
RecipeGirl.com (via The Summer House Cookbook)
Course
Main Course
Cuisine
American
Keyword
mustard, poached salmon, salmon
Ingredients
SALMON
Four
6-ounce
salmon fillets
sea salt and freshly ground black pepper,
to taste
3
cups
low-sodium, fat-free chicken broth
MUSTARD
1
large
roasted red pepper,
jarred or homemade
½
cup
Dijon mustard
1
tablespoon
white wine
½
tablespoon
chopped fresh tarragon
½
tablespoon
chopped fresh flat-leaf parsley
freshly ground black pepper
Instructions
SALMON
Preheat oven to 350°F.
Season salmon fillets with salt and pepper. Place in a large ovenproof sauté pan with the chicken broth and heat over medium heat just to a simmer.
Place pan in the oven and poach the salmon until the flesh is opaque, but still medium rare, 12 to 15 minutes.
Transfer the fillets to a platter and cool to room temperature, or cover and refrigerate until ready to serve.
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.
Drizzle mustard sauce over poached salmon to serve.
Notes
If you are preparing this recipe as
GLUTEN FREE
, just be sure to use a brand of chicken broth that is designated as GF.
Nutrition
Serving:
1
serving
|
Calories:
309
kcal
|
Carbohydrates:
7
g
|
Protein:
39
g
|
Fat:
13
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
1
g
|
Cholesterol:
94
mg
|
Sodium:
620
mg
|
Potassium:
1188
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
1607
IU
|
Vitamin C:
56
mg
|
Calcium:
74
mg
|
Iron:
3
mg