Cold Poached Salmon with Mustard-Lime Sauce

When it’s important or tradition to have a non-meat, light dinner (such as breaking the fast to end the Jewish holy day of Yom Kippur), I think of egg & tuna salads, vegetable quiches, noodle kugel, grilled vegetables and of course, cold poached salmon.

This is the perfect party or picnic recipe as it is served cold and must be made in advance. If you are Jewish, it’s possible that you are coming to a break-the-fast meal from the synagogue, so something that can be prepared ahead of time is ideal.

This salmon is poached in white wine, and then chilled. The sauce is a tangy refreshing combination of sour cream, Dijon mustard, lime juice & zest and honey. Easy to make, easy to serve!

Cold Poached Salmon with Mustard-Lime Sauce

Cold Poached Salmon with Mustard-Lime Sauce

Makes: Makes 6-8 servings

Prep Time: 10 minutes Cook Time: 12 minutes

Total Time: 4 hour 22 minutes (includes fridge time)


6 cups water

2 1/2 cups dry white wine

6 7-8 ounce center-cut salmon fillets, skinned

Ground white pepper


Mustard-Lime Sauce:

1 cup sour cream

6 tbsps Dijon mustard

4 tsp fresh lime juice

4 tsp honey

1 tsp grated lime peel


Finely sliced fresh basil

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. Sauce can be made 1 day ahead. Keep chilled.

Arrange salmon on plates. Drizzle with some sauce. Top with basil. Serve, passing remaining sauce separately.

Recipe by Bon Appetit


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