POACHED SALMON WITH MUSTARD SAUCE
Categories Fish Mustard Brunch Poach Low Carb Quick & Easy Salmon Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 2
Number Of Ingredients 6
Steps:
- Bring wine and onion to simmer in heavy large skillet. Add fish, cover and simmer until fish is just cooked through, about 8 minutes. Transfer fish to plates. Tent with foil to keep warm. Add cream to skillet and bring to boil. Boil until reduced to sauce consistency, stirring occasionally, about 6 minutes. Mix in mustard. Spoon sauce over fish. Sprinkle with green onion tops.
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ZAFIIRAH PLAYS
[email protected]This recipe looks delicious! I can't wait to try it.
Shabbir Shabbir Hussain
[email protected]I'm a beginner cook, and this recipe was easy to follow. The salmon turned out great!
Aya Matar
[email protected]I'm allergic to mustard, so I substituted a lemon-herb sauce. It was still delicious!
Suman Thakur
[email protected]This is my go-to recipe for poached salmon. It's always a hit with my family and friends.
Mishmill Chishimba
[email protected]I followed the recipe exactly, but my salmon didn't turn out as flaky as I would have liked. The mustard sauce was good, though.
Sufyan Ansari
[email protected]This recipe was a disaster. The salmon was dry and overcooked, and the mustard sauce was bland and watery. I won't be making this again.
Mira Pariyar
[email protected]I'm not a huge fan of fish, but I thought I'd give this recipe a try. I'm so glad I did! The salmon was cooked perfectly and the mustard sauce was delicious. I'll definitely be making this again.
Patricia Nzama
[email protected]5/5 stars! The salmon was cooked to perfection and the mustard sauce was so flavorful. I'll definitely be making this again.
Maugeog Kevneg
[email protected]Easy to follow and delicious! I was a bit skeptical about the mustard sauce, but it turned out to be a great combination with the salmon.
Awais Awaisjutt
[email protected]This recipe was an absolute delight! The salmon turned out perfectly flaky and moist, and the mustard sauce was the perfect complement - tangy, creamy, and herbaceous all at once. I served it with roasted vegetables and mashed potatoes, and it was a