Poached Salmon Dijonnaise

Would you like to cook something quick and healthy for the family tonight? This poached salmon recipe only takes ½ hour and is one of the best recipes for salmon steaks.

Ingredients

4 x 8oz/225g Salmon Steaks

1oz/25g Butter

2oz/50g mushrooms, thinly sliced

2oz/50g Cheddar Cheese (or other suitable hard cheese)

½ pint/250ml Milk to just cover the salmon

1oz/25g Plain Flour

½ - 1 teasp Dijon Mustard

Grated Parmesan

Salt and Pepper to taste

Method

Put the salmon steaks in a saucepan or frying pan large enough to take steaks in one layer.
Just barely cover with milk.
Whilst the salmon is poaching, melt the butter in another saucepan ad stir in the flour to make a roux.
When the salmon is cooked - 5 - 10 minutes depending on how thick the steaks are (check by inserting a knife next to the bone, the flesh should come away easily), take out, remove the bone and place in a fireproof dish.
Add the poaching liquor to the roux, stirring all the time until smooth and creamy.
Add grated cheese, mustard and the mushrooms and stir until the cheese has melted.
Pour over the Salmon, sprinkle with parmesan and brown under the grill or broiler.

Tip

For a change try substituting the salmon for prawns or salmon trout.

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