Poached Salmon Appetizer

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

By Pillsbury Kitchens

June 22, 2011

Salmon

cups water

or 4 slices lemon, cut in half

or 4 slices onion, cut in half

1/4

cup small sprigs parsley

1/2

teaspoon salt

1/4

teaspoon coarsely ground pepper

lb salmon fillet

tablespoons lemon juice

tablespoon honey

tablespoon Dijon mustard

tablespoon olive or vegetable oil

1/4

cup chopped fresh parsley

tablespoons finely chopped red onion

teaspoons capers

teaspoon grated lemon peel

1/4

teaspoon salt

Cocktail bread slices or crackers, if desired

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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.

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.