Poached Salmon with Mustard Dill Sauce
This dish is a great option when you’re in the mood for something a little more grown up. The tangy mustard dill sauce compliments the salmon perfectly!
1½ cups Hollandia Dairy Milk
¼ cup Hollandia Dairy Sour Cream
1 tsp. olive or vegetable oil
2 tbsp. finely chopped shallots
½ tsp. salt
1 ¼ lbs. salmon fillet, about 1” thick, skin on, cut into 4 portions
1 tbsp. fresh lemon juice
1 ½ tsp. cornstarch
2 tbsp. chopped fresh dill
2 tsp. Dijon mustard
Lemon wedges and fresh dill sprigs for garnish
Freshly ground black pepper for taste
In a 10-inch skillet or sauté pan, heat oil over medium heat. Add shallots and sauté until softened, 30 to 60 seconds. Add Hollandia Dairy Milk, shallots, salt and pepper; bring to simmer, stirring. Reduce heat to low. Slip in salmon pieces, skin-side up then immediately turn over. Cover and poach gently, spooning cooking liquid over top of salmon occasionally, just until interior is opaque, 10-12 minutes. With a slotted spoon, carefully transfer salmon to warm platter. Cover and keep warm.
In a small bowl, mix lemon juice and cornstarch; add to poaching liquid and cook, stirring constantly, until slightly thickened, about 1 minute. Stir in Hollandia Dairy Sour Cream, chopped dill and mustard. Garnish salmon with lemon wedges and dill sprigs. Serve with the mustard-dill sauce. (Serves 4)