Citrus-Poached Salmon with Dijon Mustard Sauce

Featured in the Honolulu Star-Advertiser on October 10, 2018.



Citrus-Poached Salmon with Dijon Mustard Sauce

  • 2 1/2 cups vegetable broth
  • Juice of 1 seedless orange, plus 3 slices
  • Juice of 1 lemon, plus 3 slices
  • 2 cloves garlic
  • 2 fresh dill sprigs, plus 1 tablespoon chopped
  • 1 teaspoon whole black peppercorns
  • 4 (5-ounce) wild salmon fillets, skin removed
  • Salt and fresh ground pepper to taste
  • 1 tablespoon unsalted butter
  • 1 tablespoon whole-grain Dijon mustard
  • 1 1/2 teaspoons smooth Dijon mustard
  • 1 teaspoon honey or agave nectar


  1. In a wide, shallow skillet on medium-high heat, pour in vegetable broth.
  2. Add orange and lemon juices, citrus slices, garlic, dill sprigs and peppercorns.
  3. Cover pan and bring liquid to a full boil.
  4. Reduce heat to medium-low; continue to simmer for about 15 minutes.
  5. Season salmon generously with salt and pepper.
  6. Remove salmon; set aside.
  7. In a small pot, pour 1 cup of poaching liquid; discard the rest.
  8. Simmer over medium heat; reduce liquid by half.
  9. Whisk in butter, mustards, honey and chopped dill; season with salt and pepper if needed.
  10. Pour mustard sauce over fish before serving.

Serves 4.

Approximate Nutrient Analysis per serving (not including salt to taste):
400 calories, 22 g fat, 6 g saturated fat, 85 mg cholesterol, 500 mg sodium, 19 g carbohydrate, 0 g fiber, 18 g sugar, 29 g protein


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