Citrus-Poached Salmon With Dijon Mustard Sauce Recipe

Ingredients

• 1 teaspoon agave nectar 
• 4 servings pepper black freshly ground
• 1 teaspoon peppercorns whole black
• 4 servings coarse salt 
• 1.5 teaspoons dijon mustard 
• 2  optional: dill fresh chopped
• 0.5 cup sauvignon blanc white wine dry white such as sauvignon blanc
• 2  garlic clove 
• 3  juice of lemon 
• 3  orange juice seedless
• 20 ounce salmon fillet wild skinless
• 1 tablespoon butter unsalted
• 2 cups vegetable stock 
• 1 tablespoon dijon mustard 

Equipment

• frying pan
• whisk
• pot

Directions

1. To prepare the poaching liquid for the salmon, pour the broth and wine into a wide, shallow skillet or pot.
2. Add the orange, lemon and lime juices, sliced citrus, garlic, dill sprigs and peppercorns. Cover the pan and bring the liquid to a full boil over medium-high heat. You want to let the flavors of the aromatics infuse into the liquid.Once it comes to a boil, reduce the heat to medium-low and continue to simmer gently for about 15 minutes.Season the salmon generously with salt and pepper.
3. Lay the fillets in the pan (the liquid should come up halfway), cover and simmer over medium-low heat until the salmon is barely opaque in the center, about 6 to 8 minutes. Take care to ensure that the liquid never gets hot enough to boil.
4. Remove the salmon to a side plate.To prepare the mustard sauce, pour 1 cup of the poaching liquid into a small pot, discarding the rest. Simmer over medium heat to reduce the liquid by half.
5. Whisk in the butter, whole grain and smooth mustards, honey and chopped dill; season with salt and pepper if needed.
6. Pour the mustard sauce over the fish before serving.Try out these salmon recipes on Food Republic:Cedar-Plank Sockeye Salmon With Hazelnut Vinaigrette Recipe
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