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Oven-Poached Salmon Steaks with
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Mustard Row
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Oven-Poached Salmon Steaks with
Mustard Dill Sauce

Gourmet June 1991

1 1/2 cups dry white wine
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
Ten 1-inch-thick salmon steaks
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 saucepan combine the wine, 1 1/2 cups water, the sugar, pepper-
corns, coriander seeds, mustard seeds, salt and onion. Simmer mixture
15 minutes, let it cool to room temperature.
Halve the salmon steaks with a sharp knife, discarding as many bones
as possible, and reform steaks. Arrange them in 2 buttered shallow
baking pans. Ladle the wine mixture around them and poach them,
covered with a buttered piece of foil, on the upper and lower racks of
a preheated 375-degree F. oven, switching positions of pans after 15
minutes, for 30 minutes. Let steaks cool, venting the foil, and chill
them in the poaching liquid, covered, for at least 6 hours or overnight.

For the sauce
: 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.
Separate the salmon steaks into halves, brush them with some of the
poaching liquid, and arrange them on a platter. Garnish with dill sprigs
and lemon slices. Serve with sauce. Serves 12.

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