Poached Salmon with Dijon Cream Sauce PRINT
- YIELD: 4 servings
This is such a simple way to poach salmon with white wine, shallots, thyme and fresh chives. The Dijon sauce is the perfect compliment— creamy with a delicate flavor and a taste of fresh chives!
Believe it or not, this recipe can be on the table in 30 minutes, or less!
|⅔||cup dry white wine (I used a dry Spanish Albarino)|
|3||tablespoons chopped chives, divided|
|2||sprigs of thyme|
|1||shallot, thinly sliced|
|1||meyer lemon, thinly sliced and seeded|
|1½||lb salmon fillet, pin bones removed|
|½||cup whipping cream|
|4||teaspoons Dijon mustard|
Bring wine, 2 tablespoons chives, sliced shallots, and thyme sprigs to a simmer in a heavy large skillet.
Add fish, lay lemon slices on top of fish in a single layer, cover and simmer until fish is just cooked through, about 8 minutes.
Transfer fish and lemon slices to plates.
Tent with foil to keep warm.
Remove thyme sprigs from skillet.
Add cream to skillet and bring to a boil.
Boil until reduced to sauce consistency, stirring occasionally, about 3 minutes.
Mix in mustard.
Spoon sauce over fish.
Sprinkle with remaining tablespoon of chives and gently squeeze lemon slices on top.