Cold Poached Salmon with Honey Mustard

You can poach the salmon in the morning and refrigerate until dinnertime.


Poaching Liquid:

2 cups water

1 cup white wine

1 onion, sliced

1 lemon, sliced

6 peppercorns

1 1/2 pound center cut salmon fillets

salt and pepper to taste


1/2 cup plain yogurt or sour cream

3 Tablespoons dijon mustard

2 teaspoons lime juice


1/2 teaspoon lime peel, grated

Honey Tips

Honey Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.


Poaching Liquid:
In a medium saucepan, bring water and wine to a boil. Reduce heat to low. Place salmon in water. Top with slices of onion and lemon. Add peppercorns. Cover and simmer for approximately 15 minutes, until fish is cooked through. Remove fish from broth. Season with salt and pepper. Cover and refrigerate for about 3 hours, until well chilled.
Stir all the ingredients together until blended. Refrigerate.
When ready to serve, remove skin from salmon. Arrange fish on plates and drizzle with sauce.
Serves: 4