Salmon Poached in Tomato Broth with Grainy Dijon Sauce

Printemps 2012
food and drink

BY: Nicole Young

Poaching salmon is a forgiving technique that infuses great flavour into the fish in very little time. In this recipe, the cooking liquid is then blended with some grainy mustard and dill to produce a rich-tasting sauce. Make sure to serve this with some crusty bread so none of the sauce goes to waste.

1 tbsp (15 mL) olive oil
1 onion, thinly sliced
½ fennel bulb, thinly sliced
1 tsp (5 mL) each coarse salt and fresh cracked pepper
2 cloves garlic, thinly sliced
1 cup (250 mL) white or red wine
1 can (19 oz) diced tomatoes
6 pieces salmon fillet, about 4 oz (125 g) each
2 tbsp (30 mL) Dijon mustard
¼ cup (60 mL) fresh chopped dill

1 In a large deep skillet, heat oil over medium-high heat. Cook onion and fennel until onion is translucent and starting to brown, about 5 minutes. Sprinkle with salt and pepper. Stir in garlic and cook 1 minute. Stir in wine and tomatoes. Cover and simmer for 10 minutes.

2 Nestle salmon pieces into the tomato broth, cover and cook just until opaque and top of salmon flakes when touched with the tip of a fork, about 6 minutes (will depend on thickness of fish). Use a slotted spoon to transfer salmon to a warm plate.

3 Transfer the contents of the pan to a blender or food processor with mustard and dill; process until smooth. Serve with salmon and steamed spring vegetables.

Makes 6 servings

What to Serve

Stock Type363093