Wednesday, October 12, 2005

Poached Salmon With Mustard Sauce

2 tbsp plain yogurt or sour cream
1 tbsp mayonaise
1 tsp Djion-style mustard
1/2 tsp grated fresh ginger
1/4 tsp honey
1 1/2 lb salmon filet (4 pieces)

Combine yogurt (or sour cream), mayo, mustard, ginger and honey. Set aside.
Cook the salmon in 2 inches of boiling water in a large pan; reduce heat to a simmer and cook for 8-10 mins (if salmon is one inch thick).

Take the salmon from the pan and spoon the sauce over it.

Eat and be grateful for The Jimson Weed Gazette.

2 comments:

Scott Roeben said...

Heh-heh. He said "ginger."

Ted and Lori said...

I just found your blog today. I'm looking through the archives and already am a fan. I like that you visit the homeless. And I like this recipe.