- In a wide, shallow skillet on medium-high heat, pour in vegetable broth.
- Add orange and lemon juices, citrus slices, garlic, dill sprigs and peppercorns.
- Cover pan and bring liquid to a full boil.
- Reduce heat to medium-low; continue to simmer for about 15 minutes.
- Season salmon generously with salt and pepper.
- Remove salmon; set aside.
- In a small pot, pour 1 cup of poaching liquid; discard the rest.
- Simmer over medium heat; reduce liquid by half.
- Whisk in butter, mustards, honey and chopped dill; season with salt and pepper if needed.
- Pour mustard sauce over fish before serving.
Serves 4.
Approximate Nutrient Analysis per serving (not including salt to taste):
400 calories, 22 g fat, 6 g saturated fat, 85 mg cholesterol, 500 mg sodium, 19 g carbohydrate, 0 g fiber, 18 g sugar, 29 g protein
