Poached Salmon
Total Time
10 minutes
Prep Time
5 minutes
Cook Time
5 minutes
Rating
5 out of 5 stars
(27)
Ingredients
4 servings
- 2 large lemons
- 1/2 cup white wine
- 1 shallot, (thinly sliced)
- 2 garlic cloves, (minced)
- 3 sprigs parsley
- 3 sprigs dill, (or ½ to 1 teaspoon dried dill)
- 1 1/2 pounds salmon fillet, (sliced into four equal portions)
- Kosher salt
- Hojiblanca Spanish extra virgin olive oil, (for drizzling (optional)
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Preparation
Step 1
Prepare the lemon: Zest, then juice one lemon. Slice the second lemon into wedges or rounds for garnish. Set aside.
Step 2
Prepare the poaching liquid: In a large saucepan with a lid, combine the wine, lemon juice, shallot, garlic, and 2 sprigs parsley, and 2 sprigs dill. Bring to a simmer over medium heat.
Step 3
Season the salmon: Pat the salmon dry and season with kosher salt on both sides.
Step 4
Poach the salmon: Nestle the salmon in the poaching liquid. Lower the heat to maintain a simmer and cover. Cook for 5 to 8 minutes, depending on the thickness of the fish and your desired doneness (I stop at 5 minutes). While the salmon poaches chop the remaining sprig of parsley and dill.
Step 5
Serve: Transfer the salmon to four serving plates and top with a bit of the poaching liquid. Sprinkle the salmon with lemon zest, chopped parsley, and dill. Add a drizzle of extra virgin olive oil if using. Serve immediately, with lemon wedges or slices on the side.
Step 6
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