Poached Sockeye Salmon with Mustard Herb Sauce

50 mins (prep 25)
13 ingredients
makes 8 to 10 servings
We adopted contributing editor Jon Rowley's technique for poaching salmon in water salted like the sea. This method imparts a touch of brine and enables the other seasonings to permeate the fish. Cut into very thick steaks instead of left whole, the fish is easier to handle and doesn't require a poacher. The creamy sauce makes for a sophisticated finish.

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Serving Size (50.26 g)
Servings 8
Amount per Serving
Calories 226.06 Calories from Fat 222.57
% Daily Value *
Total Fat 24.73g 304.31%
Saturated Fat 4.17g 166.98%
Trans Fat 0.0g %
Cholesterol 5.18mg 13.8%
Sodium 197.97mg 65.99%
Total Carbohydrate 1.34g 3.56%
Dietary Fiber 0.12 g 3.9%
Sugars 0.15 g %
Protein 0.68g 10.87%
Vitamin A 51.13IU% Vitamin C 0.19mg%
Calcium 25.07mg% Iron 0.13mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large, or, whole black peppercorns, whole allspice, table salt, or, coarse-grain mustard, finely chopped fresh dill, finely chopped fresh tarragon, fresh lemon zest, a, special equipment