Riesling Poached Salmon with Mustard-Dill Sauce

Living in the Pacific Northwest, I often see various types of salmon on special at the local grocery market throughout the year. Did you know there are only 5 types of Pacific salmon? Chinook [aka. King], Sockeye, Coho, Pink, and Chum. The first three are sold at the local markets whereas Pink and Chum are generally canned, frozen, or smoked.

I've tried cooking with the three varieties I could get from the local market - Chinook, Coho, and Sockeye. I've found my favorite to be the Chinook as the flavor is simply better than the others. The meat is more tender [probably due to the high fat content], it flakes properly when baked, and it is what I think salmon should taste like. Coho is one I can settle for when Chinook isn't available, but since the meat is more delicate, it falls apart more easily and makes it more challenging to work with. I think Sockeye tastes the worst, as the meat is gritty, dry, and flavorless.

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

Sauce:
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

Salmon:
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.