Poached Salmon Appetizer

You can serve this flavor-packed salmon fillet as an appetizer or main course. Either way, it's delicious!

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Servings 8

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ingredients 17
Prep Time 25 min
Total Time 2 hr 35 min

Ingredients

Salmon

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 coarsely ground pepper

1: lb salmon fillet

Sauce and Topping

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

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Directions

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.

EXPERT TIPS

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Expert Tips

Most of the salmon eaten in the United States comes from the Pacific Northwest. Chinook salmon, also called king salmon, ranges in color from off-white to bright red. It is the most expensive and has the best flavor of the salmon sold in the U.S.