Citrus-Poached Salmon With Dijon Mustard Sauce

Name: Citrus-Poached Salmon With Dijon Mustard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups vegetable broth or water; 1/2 cup dry white wine, such as Sauvignon Blanc; juice of 1 seedless orange, plus 3 slices; juice of 1 lemon, plus 3 slices; 2 garlic cloves; 2 fresh dill sprigs, plus 1 tablespoon chopped; 1 teaspoon whole black peppercorns; 4 (5-ounce) wild salmon fillets, skin removed; coarse salt; freshly ground black pepper; 1 tablespoon unsalted butter; 1 tablespoon whole-grain Dijon mustard; 1 1/2 teaspoons smooth Dijon mustard; 1 teaspoon honey or agave nectar

Servings: persons

2 cups vegetable broth or water
1/2 cup dry white wine, such as Sauvignon Blanc
juice of 1 seedless orange, plus 3 slices
juice of 1 lemon, plus 3 slices
2 garlic cloves
2 fresh dill sprigs, plus 1 tablespoon chopped
1 teaspoon whole black peppercorns
4 (5-ounce) wild salmon fillets, skin removed
coarse salt
freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon whole-grain Dijon mustard
1 1/2 teaspoons smooth Dijon mustard
1 teaspoon honey or agave nectar

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.
3
Cover the pan and bring the liquid to a full boil over medium-high heat.
4
You want to let the flavors of the aromatics infuse into the liquid.
5
Once it comes to a boil, reduce the heat to medium-low and continue to simmer gently for about 15 minutes.
6
Season the salmon generously with salt and pepper.
7
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.
8
Take care to ensure that the liquid never gets hot enough to boil.
9
Remove the salmon to a side plate.
10
To prepare the mustard sauce, pour 1 cup of the poaching liquid into a small pot, discarding the rest.
11
Simmer over medium heat to reduce the liquid by half.
12
Whisk in the butter, whole grain and smooth mustards, honey and chopped dill; season with salt and pepper if needed.
13
Pour the mustard sauce over the fish before serving.

323

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups vegetable broth or water, 1/2 cup dry white wine, such as Sauvignon Blanc, juice of 1 seedless orange, plus 3 slices, juice of 1 lemon, plus 3 slices, and more.

Yes, Citrus-Poached Salmon With Dijon Mustard Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!