Servings: 6
Prep Time: 30 min
Cook Time: 25 min
2 pound; piece salmon
Poaching Liquid:
2 cups; water
1 cup; dry white wine
1 small carrot, thinly sliced
1 small onion, thinly sliced
1 small stalk celery, thinly sliced
1/2 lemon, thinly sliced
3 sprigs parsley
8 peppercorns
1/2 teaspoon; salt
1/4 teaspoon; dried thyme
Dill Stuffing:
1 1/3 cups; water
2 tablespoons; butter or margarine
1 teaspoon; grated lemon zest
1 teaspoon; chopped fresh dill
1/2 cup; canned corn, drained
1/4 cup; finely chopped red bell pepper
1/2 box (6 oz.) of Mrs. Cubbison's Seasoned Corn Bread Stuffing
Dill Mustard Sauce:
1/4 cup; Dijon mustard
1/4 cup; mayonnaise
1/4 cup; finely chopped fresh dill
2 tablespoons; sugar
1 tablespoon; white wine vinegar
To poach the salmon, place all of the poaching liquid ingredients in a fish poacher. Cover and simmer for 15 minutes.
Rinse the fish. Measure the depth of the fish at its thickest point to determine the poaching time. Then arrange the fish on the poaching rack and set it in the simmering wine mixture. After simmering resumes, poach 10 minutes for each inch of fish thickness, or until the flesh flakes easily when prodded with a fork at its thickest part, and turns pale pink near the bone
Carefully lift the rack containing the salmon and slip the fish onto the serving platter. Peel and discard the exposed skin, and garnish with the lemon slices and dill.
While the salmon is poaching, prepare the stuffing by combining the water, butter or margarine, lemon zest, and dill in a medium-sized saucepan. Bring to a boil, reduce the heat, and add the corn and red pepper. Cover the pan and simmer for 4 minutes.
Remove the saucepan from the heat, carefully uncover, and stir in the stuffing mix. Cover and let stand for 5 minutes. Remove the cover and fluff with a fork.
To prepare the sauce, in a small bowl, combine all of the sauce ingredients, stirring well.
Serve the salmon hot or chilled, accompanying it with the sauce and stuffing.
Lemon slices for garnish, optional. Fresh dill for garnish, optional.