Serves: 4
Total Calories: 613
1. Bring the water to boil in a large deep skillet. Stirring slowly, add the salt, peppercorns, lemon slices, parsley, onion, and bay leaf. Reduce the heat to low, cover, and simmer about 5 minutes.
2. Carefully add the salmon to the skillet, adding more water if necessary to just cover. Simmer uncovered for 12 to 15 minutes, or until the salmon is cooked and flakes easily with a fork. Remove to a platter, and flake into large pieces.
3. While the salmon cooks, blend the sauce ingredients in a small mixing bowl. Set aside.
4. Remove and discard the bay leaf. Place one-fourth of the salmon in the bottom of the bread bowl, and top with one-fourth of the sauce. Repeat the layers, ending with the sauce.
5. Cut the bread bowl into four wedges and serve.
This Poached Salmon With Mustard-Dill Sauce recipe is from the The Sourdough Bread Bowl Cookbook Cookbook. Download this Cookbook today.
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