Poached Salmon Appetizer
Poached salmon served with honey mustard sauce and herbed diced onions.
Ingredients
water (Salmon)
4 cups
lemon slices (cut in half, Salmon)
3 or 4 slices
onion slices (cut in half, Salmon)
3 or 4 slices
parsley sprigs (small, Salmon)
1/4 cup
salt (Salmon)
1/2 teaspoon
coarsely ground pepper (Salmon)
1/4 teaspoon
salmon fillet (Salmon)
1 lb
lemon juice (Sauce and Topping)
2 tablespoons
honey (Sauce and Topping)
1 tablespoon
Dijon mustard (Sauce and Topping)
1 tablespoon
olive or vegetable oil (Sauce and Topping)
1 tablespoon
chopped fresh parsley (Sauce and Topping)
1/4 cup
finely chopped red onion (Sauce and Topping)
2 tablespoons
capers (Sauce and Topping)
2 teaspoons
grated lemon peel (Sauce and Topping)
1 teaspoon
Cocktail bread slices or crackers (if desired)
Instructions
1
Step 1
In a 10 or 12-inch skillet, heat the water, lemon slices, onion slices, parsley sprigs, 1/2 teaspoon salt and pepper to a boil. Boil for 3 minutes. Reduce the heat to medium-low. Add the salmon, skin side down. Cover and cook for 5 to 6 minutes or until the salmon flakes easily with a fork. Remove the salmon from the liquid in the skillet. Cool completely. Cover and refrigerate at least 2 hours but no longer than 24 hours. Discard the liquid in the skillet.
2
Step 2
In a small bowl, mix the lemon juice, honey, mustard and oil until well blended. In another small bowl, mix the chopped parsley, red onion, capers and lemon peel.
3
Step 3
To serve, carefully remove the salmon skin; place the salmon on a serving platter. Sprinkle with 1/4 teaspoon salt. Drizzle the honey-mustard sauce over the salmon; sprinkle with the parsley mixture. Serve with bread slices.
