Cider Poached Salmon with Hazelnuts and Cider Mustard Sauce
In this recipe, an intensely flavored dry hard cider is used to cook tender salmon fillets.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at nuthealth.org.
Ingredients
- One 22-ounce bottle Portland Cider Company Kinda Dry
- ¼ cup prepared Dijon mustard
- 1 tablespoon honey
- 4 garlic cloves, smashed and peeled
- 5-inch sprig fresh rosemary
- Four 4-ounce fillets of salmon with skin
- ½ cup finely chopped roasted hazelnuts
- Fine sea salt
- Ground black pepper
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