Poached Salmon with Dijon Cream Sauce

As I have mentioned previously, my love of salmon began at an early age. Now, living in the middle of the country, buying what was available on every menu and could be found in any grocery store, requires driving more than 100 miles. So when we do make the treck, or have a friend who happens to have room in their cooler, we go big. This past week we happily found ourselves with 3 pounds of fresh salmon (quite a lot for two people). The last time I scored salmon, we made the incredibly delicious Pinot Noir Braised Salmon and Leeks. It was so good, that I did something that doesn't happen very often around here- I made it again. And it was delicious, again.

However we still had half of the fish left to play with so the next night Mr. B requested a poached salmon. I looked around and found this recipe on Epicurious to use as a springboard. The final result was a very quick, easy, and delicious way to prepare salmon. I loved the flavor combination of lemon, dijon mustard, and cream. The sauce enhanced the creaminess of the fish while providing a mellow "zip" that kept it from becoming boring. The next time we luck out and have salmon in the fridge this recipe will definitely make a repeat appearance.

Preparing the Poaching Liquid

Poaching the Salmon with Meyer Lemon Slices on Top

Preparing the Dijon Cream Sauce

Poached Salmon with Dijon Cream Sauce
Adapted from Bon Appetite
Serves 4

Ingredients:
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

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.