Poached Salmon in Herb and White Wine Broth!
Ingredients:
4 salmon fillets (skinless or with skin, your choice)
1 cup dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
1 cup water
1 small onion, thinly sliced
2 cloves garlic, smashed
1-2 sprigs fresh thyme
1-2 sprigs fresh dill (or 1 teaspoon dried)
1 bay leaf
6-8 black peppercorns
1 lemon, sliced
Salt, to taste
Fresh parsley, for garnish (optional)
Instructions:
Prepare the Poaching Liquid: In a large, shallow pan or skillet, combine the white wine, water, onion, garlic, thyme, dill, bay leaf, peppercorns, and lemon slices. Bring the mixture to a simmer over medium heat. Let it cook for about 5 minutes, allowing the flavors to infuse.
Poach the Salmon: Once the poaching liquid is simmering, gently add the salmon fillets, skin-side down if applicable. The liquid should come about halfway up the sides of the salmon fillets. Reduce the heat to low to maintain a gentle simmer (do not boil).
Cook the Salmon: Cover the pan with a lid and let the salmon poach for 8-12 minutes, depending on the thickness of the fillets. The salmon is done when it’s opaque and easily flakes with a fork. If you prefer your salmon medium-rare, aim for slightly less time.
Finish and Serve: Carefully remove the salmon fillets from the poaching liquid with a slotted spatula and place them on a plate. Discard the herb sprigs, bay leaf, and other solids from the poaching liquid.
Serve: Spoon a little of the poaching broth over the salmon fillets or serve it on the side. Garnish with fresh parsley and additional lemon slices, if desired.
Tips:
You can also serve this poached salmon over a bed of steamed vegetables or with roasted potatoes.
To intensify the flavor, consider adding a small splash of heavy cream to the poaching liquid after removing the salmon and reducing it slightly to create a creamy broth.
Poached Salmon in Herb and White Wine Broth!
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