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.


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.