Recipe(tried): Oven-Poached Salmon Steaks With Mustard Dill Sauce

OVEN-POACHED SALMON STEAKS
WITH MUSTARD DILL SAUCE

10 (1-inch-thick) salmon steaks
FOR THE POACHING LIQUID:
1 1/2 cups dry white wine
1 1/2 cups water
1/4 cup sugar
1 teaspoon peppercorns
1 1/2 teaspoons coriander seeds
1 teaspoon mustard seeds
1 1/2 teaspoons salt
1 onion, sliced
FOR SERVING:
Dill sprigs (for garnish)
Lemon slice (for garnish)
Mustard dill sauce

In a saucepan combine the wine, 1 1/2 cups water, sugar, peppercorns, coriander seeds, mustard seeds, salt and onion; simmer the mixture for 15 minutes. Let cool to room temperature.

Halve the salmon steaks with sharp knife, discarding as many bones as possible, and re-form the steaks. Arrange the steaks in 2 buttered shallow baking pans, ladle the wine mixture around them.

Poach the fish, covered with a buttered piece of foil, on the upper and lower racks of a preheated 375 degree F oven, switching the positions of the pans after 15 minutes, for 30 minutes. Let the steaks cool, venting the foil, and chill them in the poaching liquid, covered, for at least 6 hours or overnight.

TO SERVE:
Separate the salmon steaks into halves, brush them with some of the poaching liquid, and arrange them on a platter. Garnish the salmon with dill sprigs and the lemon slice and serve it with the Mustard Dill Sauce.

MUSTARD DILL SAUCE

1/3 cup distilled vinegar
1/2 cup coarse-grained mustard
2 teaspoons sugar
1/8 teaspoon ground cardamom
1/2 cup vegetable oil
1/3 cup finely chopped fresh dill

In a bowl whisk together the vinegar, mustard, sugar, cardamom, and salt and pepper to taste. Add oil in a stream, whisking, and whisk the sauce until it is emulsified. (May cover and chill at this point - make a day ahead.)

One hour before serving, whisk in the dill.

Makes 12 servings
Source: Gourmet magazine, June 1991