Recipe - Cold Poached Salmon Wmustard Lime Sauce

6 cup Water
2 One half cup Dry white wine
6 Centercut salmon fillets;
skinned; 7to8oz. each
Ground white pepper
1 cup Sour cream
6 tablespoon Dijon mustard
4 teaspoon Fresh lime juice
4 teaspoon Honey
1 teaspoon Grated lime peel
Fresh basil; finely cut or sliced up

Pour 3 cups water and 1 One fourth cups wine into each of 2 large skillets and
bring to boil. Turn off heat. Season salmon with salt and white pepper.
Place 3 fillets in each skillet; let stand 6 minutes. Turn salmon over in
liquid; let stand 5 minutes. Bring liquid in skillets just to simmer and
cook until salmon is just cooked through, about 30 seconds. Using slotted
spatula, transfer salmon to platter. Cover and refrigerate until cold,
about 3 hours or up to 1 day. Let salmon stand at room temperature 1 hour
before serving. Stir sour cream, mustard, lime juice, honey and lime peel
in bowl to blend. Cover; chill until cold, at least 1 hour. (Can be made 1
day ahead. Keep chilled.) Arrange salmon on plates. Drizzle with some
sauce. Top with basil. Serve, passing remaining sauce separately.

Source: Bon Appetit (4/95)
Posted to MMRecipes Digest V4 #233 by Suzy suzy@bestweb.net on Sep 3,
1997