Wednesday, January 7, 2015

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
  • salt
  • 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.

1 comment:

  1. This certainly sounds simple enough! One thing I like about broiling salmon fillets on both sides is that the skin easily peels off after it is charred. How easy was it to get the skin off when the salmon was poached?