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Ingredientes
- 1Â 1/2 c. dry white wine
- 1/4 c. sugar
- 1 tsp peppercorns
- 1Â 1/2 tsp coriander seeds
- 1 tsp mustard seeds
- 1Â 1/2 tsp salt
- 1 x onion sliced
- Â Â ten (1-inch-thick) salmon steaks
- Â Â Mustard Dill Sauce
- Â Â dill sprigs for garnish
- 1 x lemon slice for garnish
Direcciones
- In a saucepan combine the wine, 1 1/2 c. water, the sugar, the peppercorns, the coriander seeds, the mustard seeds, the salt, and the onion, simmer the mix for 15 min, and let cold 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 mix around them, and poach the steaks, covered with a buttered piece of foil, on the upper and lower racks of a preheated 375F. oven, switching the positions of the pans after 15 min, for 30 min. Let the steaks cold, venting the foil, and refrigeratethem in the poaching liquid, covered, for at least 6 hrs
- or possibly overnight.
- 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.
- Serves 12.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 550g | |
| Calories 565 | |
| Calories from Fat 14 | 2% |
| Total Fat 1.69g | 2% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3513mg | 146% |
| Potassium 623mg | 18% |
| Total Carbs 75.74g | 20% |
| Dietary Fiber 4.7g | 16% |
| Sugars 57.96g | 39% |
| Protein 3.07g | 5% |
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