Citrus Poached Salmon
Recipe by Susie Fishbein, featured in Kosher by Design, Bringing it Home For Passover use Passover Dijon Mustard in this recipe
Author: Susie Fishbein
Recipe type: Main
Serves: 8-10 servings
Ingredients
- Citrus Mayo
- 1 lime
- 1 navel orange
- ¹∕³ cup mayonnaise
- 1 lemon
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Poached Salmon
- ½ cup orange juice, not from concentrate
- ½ cup white wine, such as Sauvignon Blanc
- 1 (3-4 pound) side of salmon with skin, pin bones removed
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- ½ bunch (6-8 stems) fresh dill, root ends trimmed, rinsed well
- ½ bunch (6-8 stems) fresh cilantro, root ends trimmed, rinsed well
- 1 English hothouse cucumber, not peeled
Instructions
- Preheat the oven to 350°F.
- Prepare the citrus mayo: Zest half the lime and half the orange. Thinly slice the partially zested fruits; set aside. Stir the lime zest and orange zest into the mayonnaise. Add 1 teaspoon juice from the lemon; slice the lemon. Set it aside with the other sliced citrus. Stir the mustard and honey into the mayonnaise. Store in refrigerator until ready to use.
- Prepare the salmon: Pour the orange juice and wine into the poacher. Place the salmon into the poacher. Season with salt and pepper. Scatter the lime, orange, and lemon slices over the fish. Top with dill and cilantro. Cover the poacher; bake for 35 minutes or until just opaque in the center.
- Cool for a few minutes. Discard all the citrus, dill, and cilantro. Carefully transfer the salmon to large platter; it is okay if the skin remains in the poacher. Refrigerate until cold, or up to a day ahead.
- When ready to serve, using a handheld mandolin on the finest setting, shave paper-thin slices of cucumber.
- Spread the citrus mayo in an even layer over the fish. Arrange the cucumber in overlapping columns on the mayo.
