Oven-Poached Salmon Steaks with Mustard Dill Sauce

1. 1

   In a saucepan combine the wine, 1 1/2 cups water, the sugar, the peppercorns, the coriander seeds, the mustard seeds, the salt, and the onion, simmer the mixture for 15 minutes, and let cool to room temperature.

2. 2

   Halve the salmon steaks with sharp knife, discarding as many bones as possible, and re-form the steaks.

3. 3

   Arrange the steaks in 2 buttered shallow baking pans, ladle the wine mixture around them, and poach the steaks, covered with a buttered piece of foil, on the upper and lower racks of a preheated 375F.

4. 4

   oven, switching the positions of the pans after 15 minutes, for 30 minutes.

5. 5

   Let the steaks cool, venting the foil, and chill them in the poaching liquid, covered, for at least 6 hours or overnight.

6. 6

   Separate the salmon steaks into halves, brush them with some of the poaching liquid, and arrange them on a platter.

7. 7

   Garnish the salmon with dill sprigs and the lemon slice and serve it with the sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.