Description
Poached Salmon is a light and elegant dish made by gently simmering salmon fillets in a flavorful broth. The result is tender, moist, and delicately flavored salmon that can be served warm or cold, making it perfect for any occasion.
Ingredients
- 4 salmon fillets (skin-on or skinless)
- 2 cups water or fish stock
- 1/2 cup dry white wine (optional)
- 1 lemon, sliced
- 2 sprigs fresh dill or parsley
- 1 bay leaf
- 6 black peppercorns
- 1/2 teaspoon salt
- 1/2 onion, sliced or 2 shallots, sliced (optional)
Instructions
- In a large skillet or shallow pan, combine the water or fish stock, white wine (if using), lemon slices, dill or parsley, bay leaf, peppercorns, salt, and onion or shallots.
- Bring the mixture to a gentle simmer over medium heat.
- Reduce the heat to low, ensuring the liquid stays just below a boil.
- Gently place the salmon fillets into the poaching liquid, skin side down if applicable. The liquid should just cover the fish.
- Cover the pan with a lid and poach for 10–12 minutes, or until the salmon is opaque and flakes easily with a fork.
- Remove the salmon carefully with a slotted spatula and let it rest for a couple of minutes before serving.
- Serve warm or chilled with your choice of sauce or garnish.
Notes
Use fresh, high-quality salmon for the best flavor and texture.Don’t let the poaching liquid boil—keep it at a gentle simmer to avoid overcooking.Poached salmon can be served warm, cold, or used in other dishes like salads or wraps.Leftovers can be stored for up to 3 days in the refrigerator.
Nutrition
- Serving Size: 1 salmon fillet
- Calories: 280
- Sugar: 0g
- Sodium: 250mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 75mg
