I made a fantastic salmon recipe for a cooking demo I did this week at Kathleen’s Catch in Johns Creek. The recipe for Salmon Poached in White Wine with Mustard Crème came from Bon Appétit, and was both simple to prepare and absolutely delicious, so I have to share!
Poaching individual portions of fish in wine with a simple sauce makes for an easy, satisfying week night dinner. This recipe has only 5 ingredients and takes less than 15 minutes to prepare, start to finish, leaving plenty of time to steam some veggies or make a nice salad to go along with it. I served the salmon with green beans and hearty French bread to soak up the extra Mustard Crème.
I used Atlantic salmon, which is farm raised and quite mild. The sauce included a small amount of whipping cream, which guaranteed richness beyond the limited ingredient list. This recipe calls for a dry white wine and I’d like to caution you against using “cooking wine” for this or any other recipe. Kroger and Publix both carry 1 cup sized bottles of decent wine that’s perfect for when you need a small amount for a recipe, but don’t want to pay for or commit to drinking an entire bottle.
Try this recipe and let me know what you think! And, if you’ve got a recipe to share, email it to email@example.com. I may post it!
Salmon Poached in White Wine with Mustard Creme
1/3 cup dry white wine
1 green onion, chopped
2 6-ounce 1-inch-thick skinless salmon fillets
1/4 cup whipping cream
2 teaspoons Dijon mustard
Chopped green onion tops
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.