Cold Salmon With Mustard Sauce Food

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COLD POACHED SALMON WITH DILL MUSTARD SAUCE



Cold Poached Salmon With Dill Mustard Sauce image

The centerpiece of a summer solstice menu created in 2005 for The Times, this dish alludes to gravlax - the Scandinavian dish of cured salmon - with the spices used to poach the salmon and the sweet mustard sauce. The cooking technique here yields the most tender flesh you may ever encounter with salmon.

Provided by Nigella Lawson

Categories     seafood, main course

Time 30m

Yield 10 to 12 servings

Number Of Ingredients 15

1 small bunch fresh dill
1 whole salmon (wild, if possible), about 6 pounds, cleaned and scaled (or substitute a center-cut section of a larger salmon)
1 tablespoon salt
2 tablespoons sugar
2 teaspoons yellow mustard seeds
1 teaspoon black peppercorns
1 onion, peeled and quartered
3 tablespoons Dijon mustard
2 tablespoons light brown sugar
1 cup sour cream
3 tablespoons white wine vinegar
3 tablespoons chopped dill
1/2 teaspoon salt, or as needed
1 generous bunch dill
2 lemons, cut into wedges

Steps:

  • To poach salmon, begin by placing the small bunch of dill inside cavity of the salmon, and put salmon in a fish poacher or a large roasting pan. (If necessary remove head to fit salmon in pan.) Cover with water, and add salt, sugar, mustard seeds, peppercorns and onion. Place over high heat, and bring to a boil. Turn salmon over, and cook 10 minutes. Turn off heat, and let salmon cool in water for about an hour.
  • To make sauce, whisk together the mustard and brown sugar in a small pitcher. Add sour cream and vinegar, and whisk until smooth. Mix in the chopped dill, and season with salt. Cover, and refrigerate until serving.
  • To serve, remove salmon from poaching liquid and lay on large sheet of parchment or waxed paper. Remove skin from top, gently peeling it away, along with fins. Carefully lift top layer of salmon in one long fillet, removing it from backbone and transferring it to a large platter.
  • Lift backbone off fish in one piece, and pick out any other visible bones. Turn fish over, and remove skin as before. Then place second fillet alongside the first on platter. Arrange leafy sprigs of dill between fillets, and drizzle sauce on top. Scatter lemon wedges around edges of plate. Pass pitcher of sauce separately.

COLD SALMON WITH MUSTARD SAUCE RECIPE



Cold Salmon With Mustard Sauce Recipe image

Posted for the ZWT III flight to Scandinavia. This is a great alternative to the usual poached salmon.

Provided by Mulligan

Categories     Easy

Time P1DT30m

Yield 4 serving(s)

Number Of Ingredients 12

2 salmon fillets, unskinned
1 bunch fresh dill
1/2 tablespoon peppercorn
1 1/2 tablespoons salt
1 tablespoon sugar
1 teaspoon mustard
1/2 teaspoon sugar
salt
pepper
1 tablespoon white wine vinegar
4 tablespoons vegetable oil
1 lemon, untreated

Steps:

  • Put fish into a shallow bowl, skin down, pull out remaining bones with a pair of tweezers.
  • Wash about 2/3 of the dill, then chop it finely (stalks and all). Coarsely grind peppercorns (pestle & mortar). Mix pepper, salt, sugar and sprinkle over the fish, then cover with dill.
  • Now the fish has to be weighed down with something heavy so it'll absorb the seasoning properly. You could first cover the fish with cling film, put a cutting board and a few heavy stones on top, for example. Put into the fridge and leave to marinade for at least 24 h. Check every now and then for liquid at the bottom of the bowl (spoon over the fish).
  • After 24 h, the fish is ready to be cut up into very thin slices: lift out of bowl, hold knife at a 45° angle (roughly) and cut the meat off the skin.
  • Prepare the mustard sauce: pour the marinade/juice that has accumulated in the bowl through a sieve, then add mustard, 1/2 teaspoon sugar, some salt & pepper and the white wine vinegar. Slowly pour in the oil while stirring the sauce. Now chop the rest of the dill (without the stalks) and add it to the mixture.
  • Serve with lemon wedges and white bread.

Nutrition Facts : Calories 357, Fat 19.6, SaturatedFat 2.8, Cholesterol 82.7, Sodium 2743, Carbohydrate 14.8, Fiber 4.6, Sugar 3.8, Protein 33.5

MUSTARD SAUCE FOR COLD POACHED SALMON



Mustard Sauce for Cold Poached Salmon image

Make and share this Mustard Sauce for Cold Poached Salmon recipe from Food.com.

Provided by dicentra

Categories     Sauces

Time 10m

Yield 2 cups

Number Of Ingredients 6

2 tablespoons Dijon mustard
1 tablespoon sugar
1 tablespoon white vinegar
6 tablespoons olive oil
6 tablespoons sour cream
2 tablespoons finely chopped fresh dill

Steps:

  • Mix the mustard, sugar and vinegar in a bowl.
  • Beat in the oil a little at a time until well blended. The sauce will thicken rapidly and must be stirred vigorously.
  • Finally, add the sour cream and plenty of finely chopped dill.

Nutrition Facts : Calories 471.1, Fat 48.5, SaturatedFat 10.3, Cholesterol 15.8, Sodium 188.6, Carbohydrate 9.1, Fiber 0.5, Sugar 6.8, Protein 1.8

COLD POACHED SALMON WITH MUSTARD-LIME SAUCE



Cold Poached Salmon with Mustard-Lime Sauce image

Categories     Fish     Mustard     Brunch     Poach     Lunch     Lime     Salmon     Summer     Chill     Sour Cream     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6

Number Of Ingredients 10

6 cups water
2 1/2 cups dry white wine
6 7-to-8-ounce center-cut salmon fillets, skinned
Ground white pepper
1 cup sour cream
6 tablespoons Dijon mustard
4 teaspoons fresh lime juice
4 teaspoons honey
1 teaspoon grated lime peel
Finely sliced fresh basil

Steps:

  • Pour 3 cups water and 1 1/4 cups wine into each of 2 large skillets and bring to boil. Turn off heat. Season salmon with salt and white pepper. Place 3 fillets in each skillet; let stand 6 minutes. Turn salmon over in liquid; let stand 5 minutes. Bring liquid in skillets just to simmer and cook until salmon is just cooked through, about 30 seconds. Using slotted spatula, transfer salmon to platter. Cover and refrigerate until cold, about 3 hours or up to 1 day. Let salmon stand at room temperature 1 hour before serving.
  • Stir sour cream, mustard, lime juice, honey and lime peel in bowl to blend. Cover; chill until cold, at least 1 hour. Can be made 1 day ahead. Keep chilled.)
  • Arrange salmon on plates. Drizzle with some sauce. Top with basil. Serve, passing remaining sauce separately.

BAKED SALMON WITH HONEY MUSTARD SAUCE



Baked Salmon with Honey Mustard Sauce image

Provided by Valerie Bertinelli

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

Four 6- to 7-ounce salmon fillets, skin-on
1/2 cup low-fat mayonnaise
1/4 cup Dijon mustard
1/4 cup honey
2 tablespoons finely chopped chives, plus additional for garnish
Kosher salt and freshly ground white pepper
Kosher salt and freshly ground white pepper

Steps:

  • Preheat the oven to 375 degrees F. Line a large baking sheet with a nonstick silicone liner, and lay the salmon, skin side down, on top. Set aside.
  • Combine the mayonnaise, mustard, honey and chives in a medium bowl and stir to thoroughly combine. Reserve half of the sauce. Spoon the remaining sauce over the fish, spreading it evenly all over the top and sides of each fillet. Sprinkle with salt and pepper.
  • Roast just until the fish is opaque in the center, 7 minutes. Increase the oven to broil. Broil the fish for 6 to 7 minutes, but keep your eye on it to avoid overcooking. Garnish with chives and serve with the reserved sauce.

SWEDISH MUSTARD SAUCE FOR COLD POACHED SALMON



Swedish Mustard Sauce for Cold Poached Salmon image

Make and share this Swedish Mustard Sauce for Cold Poached Salmon recipe from Food.com.

Provided by luvcookn

Categories     Sauces

Time 10m

Yield 1 cup

Number Of Ingredients 6

2 tablespoons Dijon mustard
1 tablespoon sugar
1 tablespoon distilled white vinegar
6 tablespoons olive oil
6 tablespoons sour cream
2 tablespoons finely chopped fresh dill (to taste)

Steps:

  • Mix the mustard, sugar, and vinegar in a bowl.
  • Beat in the oil a little at a time until well blended.
  • The sauce will thicken rapidly and must be stirred vigorously.
  • Finally, add the sour cream and plenty of finely chopped dill.
  • Serve on the side with cold salmon.

Nutrition Facts : Calories 941.8, Fat 97, SaturatedFat 20.6, Cholesterol 31.7, Sodium 376.8, Carbohydrate 18.1, Fiber 1, Sugar 13.6, Protein 3.5

SALMON WITH MUSTARD SAUCE.



Salmon With Mustard Sauce. image

Make and share this Salmon With Mustard Sauce. recipe from Food.com.

Provided by Parsley

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

4 (6 ounce) salmon steaks
1/4 teaspoon pepper
1 cup dry white wine
2 shallots, minced
3 tablespoons minced fresh dill
1/4 cup nonfat plain yogurt (or sour cream)
1/4 cup Dijon mustard
2 tablespoons honey
1/8 cup lemon juice

Steps:

  • Preheat oven to 400.
  • Place salmon steaks in a large, deep baking pan; sprinkle w/ pepper and cover with wine. Sprinkle with minced shallots.
  • Bake for 12 to 15 minutes, basting often with wine.
  • While salmon is baking, in a small bowl mix together dill, yogurt, mustard, honey, and lemon juice until smooth.
  • After salmon is done, serve with creamy mustard sauce over top.

Nutrition Facts : Calories 462.2, Fat 23.5, SaturatedFat 5.2, Cholesterol 93.8, Sodium 293.6, Carbohydrate 14.5, Fiber 0.6, Sugar 10.7, Protein 36.6

COLD MUSTARD SAUCE



Cold Mustard Sauce image

Found this in a little booklet with Swedish recipes. This sauce is usually served with smoked salmon, marinated salmon or with other fish. I have sometimes also used it as a dip with fresh vegetables.

Provided by Chef Dudo

Categories     Sauces

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

3 tablespoons mustard (mild)
1 tablespoon sugar
1 tablespoon white vinegar
1/3 cup oil (olive or corn)
1/2-1 cup fresh dill, finely chopped
salt
pepper

Steps:

  • Place mustard in a bowl.
  • Add sugar, vinegar and a pinch of salt and pepper.
  • Stirring with a wooden spoon, add oil, drop by drop as when making mayonnaise.
  • Keep stirring until it all comes together.
  • Lastly, mix in the chopped dill.

DILL-FENNEL SALMON WITH MUSTARD SAUCE



Dill-Fennel Salmon With Mustard Sauce image

Based on a recipe from Otava's book, New Flavours from Finland. Cook time doesn't include 24 hours marinating time. This starter goes well with dark bread, beer, and chilled schnapps.

Provided by mersaydees

Categories     Finnish

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 13

2 lbs salmon fillets, from the middle of the fish
3 tablespoons sea salt
1 tablespoon fine salt
3 tablespoons caster sugar
1/3 cup dried fennel
1/3 cup dried dill
10 whole white peppercorns, coarsely ground
2 tablespoons Dijon mustard
2 tablespoons ordinary mustard
2 tablespoons white wine vinegar
6 1/2 ounces oil
salt
white pepper

Steps:

  • Remove all the bones from the salmon fillet. Mix the salts and the sugar in one bowl and the fennel and dill in a separate bowl. Place the fish in a salting dish, skin side down. Rub the fish all over with the sugar salt mixture. Add the coarsely ground white peppercorns and cover the whole fillet with the fennel-dill mixture. Marinate in the refrigerator for 24 hours.
  • Put the mustards and the sugar in a bowl and mix well. Add the white wine vinegar and whisk in the oil, a few drops at a time. Season to taste with salt and white pepper.
  • Remove the fillet from the cold just before serving. Leave the herbs on the surface of the fish. Cut the seasoned fillet diagonally into narrow strips.
  • Serve with the mustard sauce.

Nutrition Facts : Calories 390.6, Fat 29, SaturatedFat 4, Cholesterol 52.3, Sodium 3662.3, Carbohydrate 8.4, Fiber 2.1, Sugar 4.8, Protein 24.7

MIXED GREENS WITH SALMON AND MUSTARD SAUCE



Mixed Greens with Salmon and Mustard Sauce image

Categories     Salad     Fish     Leafy Green     Mustard     Dinner     Lunch     Salmon     Summer     Shower     Endive     Lettuce     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 10

3 cups water
2 cups dry white wine
2 to 4 sprigs tarragon, leaves reserved and coarsely chopped
2 bay leaves
1/2 teaspoon whole black peppercorns
1 carrot, peeled and sliced
4 five-ounce fresh salmon filets, all skin and bones removed
1/2 cup Dijon mustard
1/2 cup extra-virgin olive oil plus, more for greens
4 to 6 cups mixed greens such as endive, lamb's lettuce, and Bibb

Steps:

  • Combine the liquids in a large pot or skillet. Add 2 tarragon stems (leaves reserved), bay leaves, peppercorns, and carrot. Bring to a boil. Cook until flavorful, 15 to 20 minutes. Reduce to a simmer and add the salmon filets. Simmer, covered, for 10 to 12 minutes. Turn off the heat and allow the salmon to cool in the bouillon. When completely cold, remove the salmon from the bouillon. Drain on paper towels to dry completely. Cover the fish with plastic wrap, and place in refrigerator to chill for 1 to 2 hours, or until ready to serve.
  • Meanwhile, place the mustard in a small bowl. In a slow, steady stream whisk in the olive oil. Stir in the reserved chopped tarragon. Taste and adjust for seasoning.
  • When ready to serve, place greens in a bowl. Drizzle with olive oil and season with salt and pepper. Toss to combine. Arrange greens on 4 plates. Top each with a piece of salmon. Spoon mustard sauce over fish to coat. Garnish with sprigs of tarragon. Serve, passing remaining mustard sauce separately.

COLD SALMON WITH CAVIAR AND MUSTARD SEED SAUCE



Cold Salmon With Caviar and Mustard Seed Sauce image

Provided by Molly O'Neill

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 11

2 1/2-pound pieces of salmon fillet, skinned
1 teaspoon olive oil
1/2 teaspoon salt, plus more to taste
Freshly ground pepper to taste
1/4 cup mayonnaise
1 tablespoon coarse Dijon mustard
1/4 teaspoon fresh lemon juice
1 teaspoon water
4 teaspoons sevruga caviar
1 Kirby cucumber, thinly sliced
4 teaspoons chopped fresh chives

Steps:

  • Slice each piece of salmon in half horizontally, making 4 thin paillards. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the salmon to the skillet in batches, and cook so that it is seared on both sides but rare in the center, about 15 seconds a side. Season with salt and pepper, and refrigerate until cold.
  • Meanwhile, stir together the mayonnaise, mustard, lemon juice, water and salt and pepper to taste. To serve, coat 4 plates with the mustard sauce. Place 1 piece of salmon on each plate and top with 1 teaspoon caviar. Fan a few of the cucumber slices on one side of the salmon, and sprinkle the chives over the cucumbers and around the edge of the plate.

Nutrition Facts : @context http, Calories 730, UnsaturatedFat 33 grams, Carbohydrate 4 grams, Fat 51 grams, Fiber 1 gram, Protein 60 grams, SaturatedFat 11 grams, Sodium 664 milligrams, Sugar 1 gram, TransFat 0 grams

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