I'm sure everyone knows this by now, but salmon is a very healthy and nutritious food. It is high in protein and the "good" omega-3 fats. A 4-oz. serving of wild salmon provides a full day's worth of vitamin D, half the necessary B12, niacin, and selenium, and is an excellent source of B6 and magnesium. It's my favorite fish to serve and eat - whether it's seared, baked, poached, grilled, or served sashimi-style.
The white wine poached salmon is simple to prepare. I love having this on a warm day just because it tastes refreshing and "clean". What I mean is, sometimes after a meal, you feel "heavy" from the richness of the food - this one is not the case. You can serve the salmon both hot and even chilled - it's delicious either way. If you make the sauce ahead of time [since it needs to be chilled], this can be a quick 30 minute weeknight meal.
You can use any dry white wine you prefer, and I'd recommend picking one you can enjoy drinking with your meal as well. I like the Riesling since it's light, aromatic, fresh, and crisp. But Sauvignon Blanc, Pinot Gris, and Chardonnay work great also.
Riesling Poached Salmon with Mustard-Dill Sauce
Adapted from Cooking Light
Yield: 4 servings
4 Tbsp Greek yogurt [low-fat]
2 Tbsp mayonnaise [fat-free]
3 tsp chopped fresh dill
3 tsp fresh lemon juice
3 tsp Dijon mustard
1/16 tsp Cayenne Pepper
3 1/2 cups Riesling [or dry white wine]
2 cups water
1/4 cup fresh lemon juice
2 cups onion [thinly sliced]
3 dill sprigs
4 (6-oz) salmon fillets, skin on
Dill sprigs (optional)
Lemon wedges (optional)
1. For sauce: combine the 5 ingredients in a small bowl, stir well. Cover and chill for at least 2 hours.
2. For salmon: heat white wine, cups water, lemon juice, onion, and dill sprigs in a large skillet to 150°F. Cover and simmer 10 minutes.
3. Add fish to wine mixture. Cook for 10-12 minutes or until desired degree of doneness.
4. Use a slotted spoon to transfer to plates. Serve with sauce.
5. If desired, garnish with dill sprigs and lemon wedges.
Notes: You can prepare the sauce the day before since it will need to chill. If you want to serve your salmon chilled, you can poach the salmon a couple of hours ahead and put it in the fridge [I like it warm]. Be sure to cook the salmon over even heat and maintain a steady temperature to ensure it is cooked evenly and completely.
I serve it with a side of blanched asparagus. But it will also pair well with a salad or some wild rice.