Poached Salmon with Dijon Cream Sauce
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!
- 2/3 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
- 1 1/2 lb salmon fillet, pin bones removed
- 1/2 cup whipping cream
- 4 teaspoons Dijon mustard
Preparation time 5mins
Cooking time 30mins
Adapted from foodiewife-kitchen.blogspot.com
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.