Oven Poached Salmon Steaks With Mustard Dill Sauce

Directions

1. In a saucepan combine the wine, 1 1/2 c. water, the sugar, the peppercorns, the coriander seeds, the mustard seeds, the salt, and the onion, simmer the mix for 15 min, and let cold to room temperature. Halve the salmon steaks with sharp knife, discarding as many
2. bones as possible, and re-form the steaks. Arrange the steaks in 2 buttered shallow baking pans, ladle the wine mix around them, and poach the steaks, covered with a buttered piece of foil, on the upper and lower racks of a preheated 375F. oven, switching the positions of the pans after 15 min, for 30 min. Let the steaks cold, venting the foil, and refrigeratethem in the poaching liquid, covered, for at least 6 hrs
3. or possibly overnight.
4. Separate the salmon steaks into halves, brush them with some of the poaching liquid, and arrange them on a platter. Garnish the salmon with dill sprigs and the lemon slice and serve it with the sauce.
5. Serves 12.