Center-cut salmon fillets; skinned; 7-to-8-oz. each
Ground white pepper
1
c
Sour cream
6
tb
Dijon mustard
4
ts
Fresh lime juice
4
ts
Honey
1
ts
Grated lime peel
Fresh basil; finely sliced
INSTRUCTIONS
Pour 3 cups water and 1 1/4 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 MM-Recipes Digest V4 #233 by Suzy <suzy@bestweb.net> on Sep 3,
1997
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