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Poached Salmon With Green Peppercorn, Ginger & Orange Sauce

Here's how you make Poached Salmon With Green Peppercorn, Ginger & Orange Sauce
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  • Servings: 6
  • Prep: 15m
  • Cook: 30m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 2 cups water
  • 1 cup dry white wine
  • Fresh ginger root (4 slices, flattened with the side of a knife)
  • 1 tablespoon black peppercorns (bruised)
  • 1 bay leaf
  • 3 1/2 to 4-pound salmon fillet
  • FOR THE SAUCE
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 2 teaspoons Dijon-style mustard
  • 1 1/2 tablespoons grated fresh ginger root (peeled)
  • 1 teaspoon freshly grated orange zest
  • 2 tablespoons fresh orange juice
  • 1 1/2 tablespoons drained green peppercorns
  • 1/2 teaspoon granulated sugar
  • 1 tablespoon white wine vinegar
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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