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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!
Ingredients
| Ingredients: | |
| 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 |
Directions
Directions:
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.
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