Poached Salmon With Green Peppercorn, Ginger & Orange Sauce

15m
Prep Time
30m
Cook Time
45m
Ready In

Recipe: #17854

March 09, 2015



"I love poached salmon, and this recipe is easy and delicious. From Bon Appetit. We like to serve this with potatoes and sauteed onions on the side."

Original is 6 servings
  • FOR THE SAUCE

Nutritional

  • Serving Size: 1 (427.5 g)
  • Calories 452.8
  • Total Fat - 19.5 g
  • Saturated Fat - 5.1 g
  • Cholesterol - 149.4 mg
  • Sodium - 417.4 mg
  • Total Carbohydrate - 5.8 g
  • Dietary Fiber - 0.7 g
  • Sugars - 0.9 g
  • Protein - 58.1 g
  • Calcium - 71.4 mg
  • Iron - 1.5 mg
  • Vitamin C - 5.6 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

In a small saucepan bring the water and the wine to a boil with the ginger root, the black peppercorns, and the bay leaf and let the mixture stand, off the heat, for 5 minutes.

Step 2

In a large buttered baking dish arrange the salmon, skin side down, and sprinkle it with salt to taste.

Step 3

Add the wine mixture and poach the salmon, covered tightly with foil, in the middle of a preheated 400F oven for 20 to 25 minutes, or until it just flakes and is cooked through.

Step 4

Make the sauce while the salmon is poaching: In a bowl whisk together the sour cream, the mayonnaise, the mustard, the ginger root, the zest, the juice, the green peppercorns, the sugar, the vinegar, and salt to taste and let the mixture stand at room temperature for 20 minutes to let the flavors develop.

Step 5

Serve the salmon with the sauce.

Tips


No special items needed.

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