Title: Cold poached salmon w/mustard lime sauce
 Categories: Seafood
      Yield: 6 Servings
 
      6 c  Water
  2 1/2 c  Dry white wine
      6    Center-cut salmon fillets;
           -skinned; 7-to-8-oz. each
           Ground white pepper
      1 c  Sour cream
      6 tb Dijon mustard
      4 ts Fresh lime juice
      4 ts Honey
      1 ts Grated lime peel
           Fresh basil; finely sliced
 
  Pour 3 cups water and 1 1/4 cups wine into each of 2 large skillets
  and bring to boil. Turn off heat. Season salmon with salt and white
  pepper. Place 3 fillets in each skillet; let stand 6 minutes. Turn
  salmon over in liquid; let stand 5 minutes. Bring liquid in skillets
  just to simmer and cook until salmon is just cooked through, about 30
  seconds. Using slotted spatula, transfer salmon to platter. Cover and
  refrigerate until cold, about 3 hours or up to 1 day. Let salmon
  stand at room temperature 1 hour before serving. Stir sour cream,
  mustard, lime juice, honey and lime peel in bowl to blend. Cover;
  chill until cold, at least 1 hour. (Can be made 1 day ahead. Keep
  chilled.) Arrange salmon on plates. Drizzle with some sauce. Top with
  basil. Serve, passing remaining sauce separately.