Cold Poached Salmon
Summertime is the perfect time to serve up this delicious salmon served with roasted pepper and mustard sauce.
Servings: 4 servings
Ingredients
SALMON
- Four 6-ounce salmon fillets (pin bones removed)
- 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 finely chopped fresh tarragon
- ½ tablespoon finely chopped fresh flat-leaf parsley
- freshly ground black pepper
Instructions
PREPARE THE POACHED SALMON:
- Season the salmon fillets with salt and pepper. Place the fillets in a large sauté pan with the chicken broth and heat over medium heat just to a simmer. Then turn OFF the heat.
- Let the salmon rest in the hot liquid for 30 minutes.
- Transfer the fillets to a platter and cool to room temperature, or cover and refrigerate until ready to serve.
MAKE THE RED PEPPER-MUSTARD SAUCE:
- Place the roasted peppers in a blender or food processor and process until smooth.
- In a medium bowl, combine the red pepper purée, mustard, wine and herbs. Season with black pepper to taste. Chill until ready to use.
- Drizzle the sauce over cold 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: 1serving | Calories: 309kcal | Carbohydrates: 7g | Protein: 39g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 620mg | Potassium: 1188mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1607IU | Vitamin C: 56mg | Calcium: 74mg | Iron: 3mg