Home
Order Seafood
Services
Contact
Cut Styles
Seafood Info
Recipes
Seasonal Items
Site Map
Screen Size
TPOTW
OVEN-POACHED SALMON STEAKS with MUSTARD DILL SAUCE
Serves 12
1½ cups dry white wine
1/4 cup sugar
1 teaspoon peppercorns
1½ teaspoons coriander seeds
1 teaspoon mustard seeds
1½ teaspoons salt
1 onion, sliced
ten 1-inch-thick salmon steaks
FOR THE SAUCE
1/3 cup distilled vinegar
1/2 cup Swedish coarse-grained mustard (available at Scandinavian markets and some specialty foods shops) or other coarse grained mustard
2 teaspoons sugar
1/8 teaspoon ground cardamom
1/2 cup vegetable oil
1/3 cup finely chopped fresh dill
dill sprigs for garnish
1 lemon slice for garnish
In a saucepan combine the wine, 1½ 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. Halve the salmon steaks with sharp knife, discarding as many bones as possible, and re-form the steaks. 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 375°F. oven, switching the positions of the pans after 15 minutes, for 30 minutes. Let the steaks cool, venting the foil, and chill them in the poaching liquid, covered, for at least 6 hours or overnight.
MAKE THE SAUCE:
In a bowl whisk together the vinegar, the mustard, the sugar, the cardamom, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the sauce until it is emulsified. The sauce may be prepared up to this point 1 day in advance and kept covered and chilled. Whisk in the dill 1 hour before serving.
Separate the salmon steaks into halves, brush them with some of the poaching liquid, and arrange them on a platter. Garnish the salmon with dill sprigs and the lemon slice and serve it with the sauce.