Poached Salmon With Honey Mustard Sauce Recipes

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BAKED SALMON WITH HONEY MUSTARD SAUCE

Provided by Valerie Bertinelli

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7



Baked Salmon with Honey Mustard Sauce image

Steps:

  • Preheat the oven to 375 degrees F. Line a large baking sheet with a nonstick silicone liner, and lay the salmon, skin side down, on top. Set aside.
  • Combine the mayonnaise, mustard, honey and chives in a medium bowl and stir to thoroughly combine. Reserve half of the sauce. Spoon the remaining sauce over the fish, spreading it evenly all over the top and sides of each fillet. Sprinkle with salt and pepper.
  • Roast just until the fish is opaque in the center, 7 minutes. Increase the oven to broil. Broil the fish for 6 to 7 minutes, but keep your eye on it to avoid overcooking. Garnish with chives and serve with the reserved sauce.

Four 6- to 7-ounce salmon fillets, skin-on
1/2 cup low-fat mayonnaise
1/4 cup Dijon mustard
1/4 cup honey
2 tablespoons finely chopped chives, plus additional for garnish
Kosher salt and freshly ground white pepper
Kosher salt and freshly ground white pepper

POACHED SALMON WITH HONEY-MUSTARD SAUCE

You can serve this flavor-packed salmon fillet as an appetizer or main course. Either way, it'll be delicious!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h35m

Yield 8

Number Of Ingredients 17



Poached Salmon with Honey-Mustard Sauce image

Steps:

  • In 10 or 12-inch skillet, heat water, lemon slices, onion slices, parsley sprigs, 1/2 teaspoon salt and the pepper to boiling. Boil 3 minutes. Reduce heat to medium-low. Add salmon, skin side down. Cover and cook 5 to 6 minutes or until salmon flakes easily with fork. Remove salmon from liquid in skillet. Cool completely. Cover and refrigerate at least 2 hours but no longer than 24 hours. Discard liquid in skillet.
  • In small bowl, mix lemon juice, honey, mustard and oil until well blended. In another small bowl, mix chopped parsley, red onion, capers and lemon peel.
  • To serve, carefully remove skin from salmon; place salmon on serving plate. Sprinkle with 1/4 teaspoon salt. Drizzle honey-mustard sauce over salmon; sprinkle with parsley mixture. Serve with bread slices.

Nutrition Facts : Calories 110, Carbohydrate 4 g, Cholesterol 35 mg, Fiber 0 g, Protein 12 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 3 g, TransFat 0 g

4 cups water
3 or 4 slices lemon, cut in half
3 or 4 slices onion, cut in half
1/4 cup small sprigs parsley
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
1 salmon fillet (1 lb)
2 tablespoons lemon juice
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon olive or vegetable oil
1/4 cup chopped fresh parsley
2 tablespoons finely chopped red onion
2 teaspoons capers
1 teaspoon grated lemon peel
1/4 teaspoon salt
Cocktail bread slices or crackers, if desired

POACHED SALMON WITH MUSTARD SAUCE

Categories     Fish     Mustard     Brunch     Poach     Low Carb     Quick & Easy     Salmon     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 2

Number Of Ingredients 6



Poached Salmon with Mustard Sauce image

Steps:

  • Bring wine and onion to simmer in heavy large skillet. Add fish, cover and simmer until fish is just cooked through, about 8 minutes. Transfer fish to plates. Tent with foil to keep warm. Add cream to skillet and bring to boil. Boil until reduced to sauce consistency, stirring occasionally, about 6 minutes. Mix in mustard. Spoon sauce over fish. Sprinkle with green onion tops.

1/3 cup dry white wine
1 green onion, chopped
2 6-ounce 1-inch-thick skinless salmon fillets
1/4 cup whipping cream
2 teaspoons Dijon mustard
Chopped green onion tops

POACHED LOBSTER WITH CAVIAR MOUSSE AND DIJON MUSTARD SAUCE

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 13



Poached Lobster with Caviar Mousse and Dijon Mustard Sauce image

Steps:

  • To make the caviar mousse, mix the mustard and the whipped cream gently together until smooth. Add the finely chopped shallots, and season with salt and pepper. Gently fold in the caviar without breaking the eggs. Set aside.
  • To prepare the sauce, combine the creme fraiche with the mustard until it thins out a little. Season with salt and pepper.
  • To serve the dish, simply place a cookie ring on the plate. Fill the ring with the caviar mixture, and remove the ring. Place half of a lobster tail on the caviar mixture, and a lobster claw in front of it. Drizzle some mustard sauce around the food. Decorate with some algae, toast, and a sprinkle with black mustard seeds.

3 tablespoons Dijon mustard
2 cups lightly whipped cream
1 shallot, chopped
Salt and pepper
1 cup caviar
4 tablespoons creme fraiche
4 tablespoons Dijon mustard
Salt and pepper
2 lobster tails, poached
4 lobster claws, poached
4 ounces algae
4 thin slices toasted white bread
1 tablespoon black mustard seeds

HONEY MUSTARD SALMON, POTATO AND TENDERSTEM® BROCCOLI TRAYBAKE

This healthy salmon traybake recipe combines classic flavours of honey and mustard. Cook with Tenderstem® broccoli and new potatoes for a simple and speedy supper

Provided by Alice Johnston

Categories     Dinner

Time 45m

Number Of Ingredients 6



Honey mustard salmon, potato and Tenderstem® broccoli traybake image

Steps:

  • Boil the potatoes in a pan of salted simmering water for 10-15 mins until tender when pierced with the tip of a knife. Add the Tenderstem® broccoli for the last 2 mins. Drain well and leave to steam-dry in the colander.
  • Heat the oven to 180C/160C fan/gas 4. Whisk the honey, mustard and 1 tbsp oil in a small bowl with some seasoning.
  • Transfer the steam-dried potatoes and Tenderstem® broccoli to a large baking tray, drizzle with the remaining oil and toss together to coat everything in the oil. Put the salmon fillets skin-side down in between the potatoes and Tenderstem® broccoli on the tray. Brush the honey mustard glaze over the salmon.
  • Roast for 15-20 mins until the salmon is cooked and flaky, the potatoes are turning lightly golden at the edges, and Tenderstem® broccoli is tender.

Nutrition Facts : Calories 470 calories, Fat 22 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 32 grams protein, Sodium 1 milligram of sodium

600g new potatoes, halved if large
400g Tenderstem® broccoli
2 tbsp wholegrain mustard
2 tbsp honey
2 tbsp rapeseed or ground nut oil
4 skin-on salmon fillets (about 120g each)

SWEDISH MUSTARD SAUCE FOR COLD POACHED SALMON

Make and share this Swedish Mustard Sauce for Cold Poached Salmon recipe from Food.com.

Provided by luvcookn

Categories     Sauces

Time 10m

Yield 1 cup

Number Of Ingredients 6



Swedish Mustard Sauce for Cold Poached Salmon image

Steps:

  • Mix the mustard, sugar, and vinegar in a bowl.
  • Beat in the oil a little at a time until well blended.
  • The sauce will thicken rapidly and must be stirred vigorously.
  • Finally, add the sour cream and plenty of finely chopped dill.
  • Serve on the side with cold salmon.

Nutrition Facts : Calories 941.8, Fat 97, SaturatedFat 20.6, Cholesterol 31.7, Sodium 376.8, Carbohydrate 18.1, Fiber 1, Sugar 13.6, Protein 3.5

2 tablespoons Dijon mustard
1 tablespoon sugar
1 tablespoon distilled white vinegar
6 tablespoons olive oil
6 tablespoons sour cream
2 tablespoons finely chopped fresh dill (to taste)

COLD POACHED SALMON WITH MUSTARD-LIME SAUCE

Categories     Fish     Mustard     Brunch     Poach     Lunch     Lime     Salmon     Summer     Chill     Sour Cream     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6

Number Of Ingredients 10



Cold Poached Salmon with Mustard-Lime Sauce image

Steps:

  • Pour 3 cups water and 1 1/4 cups wine into each of 2 large skillets and bring to boil. Turn off heat. Season salmon with salt and white pepper. Place 3 fillets in each skillet; let stand 6 minutes. Turn salmon over in liquid; let stand 5 minutes. Bring liquid in skillets just to simmer and cook until salmon is just cooked through, about 30 seconds. Using slotted spatula, transfer salmon to platter. Cover and refrigerate until cold, about 3 hours or up to 1 day. Let salmon stand at room temperature 1 hour before serving.
  • Stir sour cream, mustard, lime juice, honey and lime peel in bowl to blend. Cover; chill until cold, at least 1 hour. Can be made 1 day ahead. Keep chilled.)
  • Arrange salmon on plates. Drizzle with some sauce. Top with basil. Serve, passing remaining sauce separately.

6 cups water
2 1/2 cups dry white wine
6 7-to-8-ounce center-cut salmon fillets, skinned
Ground white pepper
1 cup sour cream
6 tablespoons Dijon mustard
4 teaspoons fresh lime juice
4 teaspoons honey
1 teaspoon grated lime peel
Finely sliced fresh basil

POACHED SALMON WITH DILL SAUCE

Known for its omega-3 fatty acids, tender salmon is treated with a creamy, classic dill sauce. Yum! -Patti Sherman, Schenectady, New York

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 12



Poached Salmon with Dill Sauce image

Steps:

  • In a large nonstick skillet, combine the water, wine, onion and celery. Bring to a boil. Reduce heat; add salmon and poach, uncovered, for 5-10 minutes or until fish is firm and flakes easily with a fork., Meanwhile, in a small bowl, combine the sauce ingredients. Serve with salmon.

Nutrition Facts : Calories 239 calories, Fat 14g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 277mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 24g protein.

2 cups water
1 cup white wine or reduced-sodium chicken broth
1 medium onion, chopped
1/4 cup chopped celery
4 salmon fillets (4 ounces each)
SAUCE:
1/4 cup reduced-fat sour cream
1/4 cup plain yogurt
2 teaspoons snipped fresh dill
1-1/2 teaspoons Dijon mustard
1/4 teaspoon salt
Dash hot pepper sauce

HONEY / MUSTARD GLAZED SALMON

Quick and Easy Mid week Healthy Meal Option

Provided by robhughes72

Time 30m

Yield Serves 2

Number Of Ingredients 0



Honey / Mustard Glazed Salmon image

Steps:

  • Mix the Honey, Mustard, Soy Sauce in a bowl and keep refrigerated. Put a pan of water onto boil.
  • Place the salmon skin side up in a baking tray and bake on a low / medium heat for approx 10 minutes.
  • Turn the Salmon over and cover with the sauce mix, place back into the oven for about 5 minutes or until the Salmon is just cooked. At the same time add the veg to the boiling water and the potatoes into the microwave
  • Once veg, potatoes and salmon is cooked, serve up with some crusty garlic bread.

POACHED SALMON WITH MUSTARD SAUCE

From Simply Seafood. Poaching is so fast and simple you'll want to have side dishes ready to finish before dipping the salmon into the bubbling water.

Provided by lazyme

Categories     Very Low Carbs

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7



Poached Salmon With Mustard Sauce image

Steps:

  • Seafood Alternatives: swordfish, trout fillets, cod, orange roughy
  • In a small bowl combine the yogurt, mayonnaise, mustard, ginger and honey.
  • Set aside while the fish cooks.
  • Rinse the salmon in cold water and pat dry with paper towels.
  • Cut the salmon into serving-size pieces.
  • Lay the fish in a single layer in a pan at least 2 inches deep.
  • Add cold water to just cover fish.
  • Lift out the fish and bring the water to a boil.
  • Return the fish to the pan and reduce the heat to keep water just barely simmering (a bubble every 5 to 10 seconds).
  • Simmer until the fish is just slightly translucent in the center, about 8 minutes for fish 1 inch thick.
  • Take the fish from the pan, let drain and pat dry gently with paper towels.
  • Set the fish on plates and spoon the sauce over the top.
  • Garnish with minced chives or parsley.

Nutrition Facts : Calories 236.8, Fat 8.8, SaturatedFat 1.6, Cholesterol 79.5, Sodium 160, Carbohydrate 1.9, Sugar 1.2, Protein 35.4

2 tablespoons nonfat plain yogurt or 2 tablespoons sour cream
1 tablespoon mayonnaise
1 teaspoon dijon-style mustard
1/2 teaspoon minced ginger or 1/2 teaspoon grated fresh ginger
1/4 teaspoon honey or 1/4 teaspoon sugar
1 1/2 lbs salmon fillets
minced fresh chives or parsley, for garnish

COLD POACHED SALMON WITH DILL MUSTARD SAUCE

The centerpiece of a summer solstice menu created in 2005 for The Times, this dish alludes to gravlax - the Scandinavian dish of cured salmon - with the spices used to poach the salmon and the sweet mustard sauce. The cooking technique here yields the most tender flesh you may ever encounter with salmon.

Provided by Nigella Lawson

Categories     seafood, main course

Time 30m

Yield 10 to 12 servings

Number Of Ingredients 15



Cold Poached Salmon With Dill Mustard Sauce image

Steps:

  • To poach salmon, begin by placing the small bunch of dill inside cavity of the salmon, and put salmon in a fish poacher or a large roasting pan. (If necessary remove head to fit salmon in pan.) Cover with water, and add salt, sugar, mustard seeds, peppercorns and onion. Place over high heat, and bring to a boil. Turn salmon over, and cook 10 minutes. Turn off heat, and let salmon cool in water for about an hour.
  • To make sauce, whisk together the mustard and brown sugar in a small pitcher. Add sour cream and vinegar, and whisk until smooth. Mix in the chopped dill, and season with salt. Cover, and refrigerate until serving.
  • To serve, remove salmon from poaching liquid and lay on large sheet of parchment or waxed paper. Remove skin from top, gently peeling it away, along with fins. Carefully lift top layer of salmon in one long fillet, removing it from backbone and transferring it to a large platter.
  • Lift backbone off fish in one piece, and pick out any other visible bones. Turn fish over, and remove skin as before. Then place second fillet alongside the first on platter. Arrange leafy sprigs of dill between fillets, and drizzle sauce on top. Scatter lemon wedges around edges of plate. Pass pitcher of sauce separately.

1 small bunch fresh dill
1 whole salmon (wild, if possible), about 6 pounds, cleaned and scaled (or substitute a center-cut section of a larger salmon)
1 tablespoon salt
2 tablespoons sugar
2 teaspoons yellow mustard seeds
1 teaspoon black peppercorns
1 onion, peeled and quartered
3 tablespoons Dijon mustard
2 tablespoons light brown sugar
1 cup sour cream
3 tablespoons white wine vinegar
3 tablespoons chopped dill
1/2 teaspoon salt, or as needed
1 generous bunch dill
2 lemons, cut into wedges

QUICK POACHED SALMON WITH DILL MUSTARD SAUCE

This is an easy, elegant, wonderful salmon dish with a no-cook sauce. It really doesn't get much easier. I love it best on swelteringly hot summer days. Fresh steamed asparagus goes very well with this, and the sauce tastes good on it as well.

Provided by Karena

Categories     Seafood     Fish     Salmon

Time 30m

Yield 4

Number Of Ingredients 9



Quick Poached Salmon with Dill Mustard Sauce image

Steps:

  • In a small bowl, blend the plain yogurt, Dijon mustard, honey, lemon juice, and dill. Cover, and refrigerate until serving.
  • In a medium saucepan over medium heat, place the salmon in the white wine and water. Adjust the amount of water as necessary to just cover the fish. Sprinkle with shallots. Cover the saucepan, and cook 10 to 12 minutes, until salmon is easily flaked with a fork. Drain, and serve with the yogurt sauce.

Nutrition Facts : Calories 322 calories, Carbohydrate 14.4 g, Cholesterol 68.8 mg, Fat 12.8 g, Fiber 0.2 g, Protein 24.7 g, SaturatedFat 2.8 g, Sodium 469.8 mg, Sugar 7.8 g

½ cup plain yogurt
¼ cup Dijon mustard
1 tablespoon honey
¼ cup fresh lemon juice
3 tablespoons chopped fresh dill
1 pound salmon
1 cup white wine
½ cup water
¼ cup chopped shallots

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