Salmon Fillets with Creamy Hot Pepper and Coriander Sauce

Name: Salmon Fillets with Creamy Hot Pepper and Coriander Sauce
Yield: 2 servings
Ingredients: 1/2 cup (125 mL) dry white wine; 2 bay leaves; 1 tsp (5 mL) dill seeds; Juice of 1 lemon; Salt and pepper to taste; 2 (6 oz/180 g each) salmon fillets; Creamy Hot Pepper and Coriander Sauce; 3 tbsp (45 mL) mayonnaise; 3 tbsp (45 mL) sour cream; 1 tbsp (15 mL) olive oil; Canned chipotle peppers or chopped smoked jalapenos; 1 tsp (5 mL) lime juice; 1 tbsp (15 mL) chopped fresh coriander

This is the Salmon Fillets with Creamy Hot Pepper and Coriander Sauce recipe.

Prep: 15 min
Cooking: 12 min

Yields 2 servings

salmon fillets with creamy hot pepper and coriander sauce

Ingredients

1/2 cup (125 mL) dry white wine
2 bay leaves
1 tsp (5 mL) dill seeds
Juice of 1 lemon
Salt and pepper to taste
2 (6 oz/180 g each) salmon fillets
Creamy Hot Pepper and Coriander Sauce
3 tbsp (45 mL) mayonnaise
3 tbsp (45 mL) sour cream
1 tbsp (15 mL) olive oil
Canned chipotle peppers or chopped smoked jalapenos
1 tsp (5 mL) lime juice
1 tbsp (15 mL) chopped fresh coriander

READY FOR REWARDS?

Preparation

In skillet, bring to boil wine, bay leaves, dill, lemon juice and 1 cup (250 mL) water. Season to taste with salt and pepper. Reduce heat to medium and simmer for 5 minutes.

Add salmon fillets to simmering liquid. Cover and poach for 12 minutes, adding water to cover salmon completely, if needed. Remove salmon from skillet and drain for 2 minutes on paper towels. Arrange salmon fillets on plates and serve with Creamy Hot Peppers and Coriander Sauce. Serve with steamed carrots and wild rice.

Creamy Hot Pepper and Coriander Sauce:

In small bowl, mix all ingredients. Refrigerate. Serve with fish and white meat.