Poached Salmon is a typical recipe for those who love clean, flavoured fish accompanied by a sauce. The best sauce to serve with poached salmon is of course Hollandaise Sauce. One thing to remember is to remove the skin before poaching. You can crisp it up in a frying pan with a little oil should you wish. Most salmon fillets take a matter of minutes to poach. Adding a glass of white wine gives the salmon a lovely delicate perfume without the kick of alcohol. Serve with a delicate salad during the summer or with boiled potatoes and seasonal greens during the colder months. Regardless of the time of year always serve Hollandaise Sauce.
Poached Salmon
A simple fast method to prepare salmon ready for a beautiful sauce.
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Servings: 4 people
Calories: 286kcal
Ingredients
- 2 lbs Salmon Fillets boned
- 4 slices lemon garnish
- 1 sprig fresh parsley
- 3 sprigs dill
- 1/2 cup water
- 1/2 cup dry white wine quality
- 1 slices shallot thinly sliced
- 1 pinch Salt
- 1 pinch ground black pepper
Instructions
- Sprinkle the salmon fillets with a little salt.
- Put the wine, water, dill, parsley and shallots or onions in a sauté pan, and bring to a simmer on medium heat.
- Place salmon fillets, skin-side down on the pan. Cover.
- Cook 5 to 10 minutes, depending on the thickness of the fillet, or to desired done-ness.
- DO NOT OVERCOOK.
- Serve sprinkled with freshly ground black pepper and a slice or two of lemon.
Nutrition
Calories: 286kcal | Carbohydrates: 1g | Protein: 44g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 0.0001g | Monounsaturated Fat: 0.001g | Cholesterol: 161mg | Sodium: 113mg | Potassium: 30mg | Sugar: 0.2g