Poached Salmon with Honey-Mustard Sauce

 

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

• 1 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.
• 2 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.
• 3 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.