Hooray for more salmon recipes! I will never have enough different recipes for salmon, it is definitely one of my favorite proteins.
This recipe for Citrus Poached Salmon with Mustard Sauce comes courtesy of Alan Jackson and Joann Cianciulli’s new cookbook: The Lemonade Cookbook: Southern California Comfort Food From L.A.’s Favorite Modern Cafeteria (paid link). The cookbook’s name comes from Chef Alan Jackson’s fast-casual eatery’s Lemonade, which offers fresh and seasonal food in a modern cafeteria setting.
There are some really fantastic sounding recipes in this cookbook. Just look at how I tabbed this book trying to decide which to make for this post!
Included in the cookbook, which features 120 recipe, are:
- Forbidden Rice with Hearts of Palms, Mushrooms and a Jalapeno Vinaigrette
- Bay Shrimp with Cannellini Beans dressed in Shallots and Cayenne Pepper
- Red Miso Short Rib Braise
- Lemon Poppy Seed Bundt Cake
- Unique Lemonade concoctions like Peach Ginger, Pear Basil, and Cantaloupe Sage
With descriptions like that, I have to point out that these recipes are surprisingly unfussy and manageable to make at home. I decided to make the salmon because 1. it sounds delicious and 2. I have never poached fish before and I love trying out new techniques.
This recipe takes about 40 minutes from start to finish so it is great for a special weeknight dinner (or as a mid-week pick me up!) I changed the ingredients ever so slightly so to see the original, check out the cookbook, available in stores now!
From The Lemonade Cookbook by Alan Jackson and Joann Cianciulli. Copyright © 2013 by Alan Jackson and Joann Cianciulli and reprinted by permission of St. Martin’s Press, LLC.
Ingredients:
- 2 cups vegetable broth
- 1/2 cup white wine (I used Sequoia Grove Napa Valley Chardonnay)
- 2 oranges, divided
- 2 lemons, divided
- 2 limes, divided
- 2 garlic cloves, roughly chopped
- 2 fresh dill sprigs, plus 1 tablespoon chopped dill, divided
- 1 teaspoon whole black peppercorns
- 4 (5 oz) salmon fillets, skin removed
- coarse salt, to taste
- freshly ground black pepper, to taste
- 1 tablespoon unsalted butter
- 1 tablespoon whole-grain Dijon mustard
- 1/2 tablespoon (1 1/2 teaspoons) smooth Dijon mustard
- 1 teaspoon agave nectar
- 2 cups cooked rice (I used basmati)