SIMPLE POACHED SALMON
This is about as simple as you can get for preparing salmon. I purchase very high quality wild-caught Alaskan salmon from Sitka Salmon Shares, and this recipe showcases the flavor of the salmon, pure and simple. It also takes just a few minutes to prepare and cook. The other day I felt like making a somewhat elaborate side dish (stuffed peppers), so I decided to try this recipe, to save some time on the salmon. I will be making it again soon!
Amount of salmon: figure on something between 4-7 ounces per person. Up to about 1-1/2 lbs should fit in a standard pan. When I cooked an 8 oz. fillet, I used the same amount of liquid as indicated for a larger amount, and it turned out fine.
- salmon steaks or fillets, up to about 1-1/2 lbs (or as much as will fit in one layer in your pan
- 1/2 c. dry white wine (I used Sauvignon Blanc)
- 1/2 c. water
- 1 shallot, sliced, or a few thin onion slices
- a sprinkle of dried dill (or a few sprigs of fresh dill if you have it)
- a few sprigs of parsley
- freshly ground black pepper
- a wedge of lemon—one per serving.
Into a sauté pan, put the wine, water, dill, parsley, and shallots/onions. Turn up heat to medium and bring to a simmer.
Sprinkle a little salt on the salmon. Place salmon in the pan, skin-side down. Cover the pan and cook 5-10 minutes, depending on how thick the fillet is. (The sockeye fillet I cooked was done in 6 minutes one night, and 7 minutes the next.) Serve with freshly ground pepper and lemon slices.