Whenever I think of salmon, I’m transported back to that summer in the Pacific Northwest, where the air was crisp and the salmon was fresher than fresh. There’s something about poaching it—like a gentle hug in the kitchen—that keeps the flavors intact, soft yet vibrant. Pairing it with a coconut lime sauce, well, that’s like wrapping it in a tropical breeze—tangy, creamy, and just a bit unexpected, kind of like wearing flip-flops with a tuxedo.
Steps
- Begin by preparing the poaching liquid. Combine white wine, water, dill, parsley, and sliced shallots or onions in a sauté pan. Heat the mixture over medium heat until it reaches a simmer.
- Season the salmon fillets lightly with salt. Place the fillets, skin-side down, onto the bed of aromatics in the pan, and then cover the pan with a lid.
- Allow the salmon to cook gently for 5 to 10 minutes, adjusting the time based on the thickness of the fillet. Ensure you do not overcook the salmon to maintain its tenderness.
- Once cooked, garnish the salmon with freshly ground black pepper and serve with lemon slices on the side for added flavor.
Ingredients
- 1/2 cup dry white wine (such as Sauvignon Blanc)
- 1/2 cup water
- Several sprigs of fresh dill or a pinch of dried dill
- 1 sprig fresh parsley
- 1 shallot, thinly sliced, or a few slices of onion
- 1 to 1 1/2 pounds salmon fillets, with pin bones removed
- Salt
- Freshly ground black pepper
- 2 to 3 slices fresh lemon, for serving
Nutritional Values
Calories: 760 | Total Fat: 42g | Saturated Fat: 8g | Cholesterol: 214mg | Sodium: 508mg | Total Carbohydrates: 10g | Dietary Fiber: 2g | Sugars: 4g | Protein: 76g | Vitamin C: 24mg | Calcium: 78mg | Iron: 2mg | Potassium: 1500mg
FAQ
- What is the best type of salmon to use for poaching?
- The ideal salmon for poaching is the one you have available, but for best results, opt for fillets that are at least 1 inch thick with the skin on. This helps prevent the fillets from breaking apart. Wild-caught Pacific salmon varieties like Coho, King, and Sockeye are highly recommended.
- How can I customize the poaching liquid or recipe?
- Many readers have shared their variations, such as reducing the poaching liquid with lemon and pepper to create a sauce, substituting wine with vegetable stock, adding mushrooms and cherry tomatoes, or serving the salmon with a homemade tzatziki sauce.
- What are some good side dishes to pair with poached salmon?
- Some excellent side options include Orange Beurre Blanc Sauce, Couscous with Pistachios and Apricots, Green Cauliflower Rice, Roasted Zucchini with Garlic, and an Easy Cucumber, Peach, and Basil Salad.
- How long should I cook the salmon for optimal results?
- Cook the salmon for 5 to 10 minutes, depending on the thickness of the fillet, or until it reaches your preferred level of doneness. Be careful not to overcook to maintain the salmon’s tenderness.
- Can this poached salmon be served cold?
- Yes, poached salmon can be served cold, making it a great option for picnics. Pair it with a caper parsley sauce for a refreshing and flavorful dish.
Tips
- Use salmon fillets that are at least 1 inch thick with the skin still on to prevent them from falling apart in the poaching process.
- Experiment with different aromatics or liquids in the poaching process, such as substituting wine with vegetable stock or adding mushrooms and cherry tomatoes for additional flavor.
- To enhance the dish, consider making a sauce with the reduced poaching liquid, lemon, and pepper, or pairing the salmon with a tzatziki sauce.
- For a gathering, use a pan wide enough to hold a large fillet and add enough liquid to cover the bottom by at least 1/4 inch, ensuring even cooking.
Equipment
- Sauté Pan with Lid: A wide enough pan to accommodate a large salmon fillet for poaching.
- Fish Bone Tweezers: Useful for removing pin bones from salmon fillets.
- Chef’s Knife: For slicing shallots or onions and preparing other ingredients.
- Cutting Board: A durable board for preparing ingredients.
- Pepper Grinder: For freshly ground black pepper, if not already available.
- Citrus Juicer: Handy for squeezing fresh lemon juice, if desired.
