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15 Minute Perfect Shallow Poached Salmon

 
15 Minute Perfect Shallow Poached Salmon
296

Incredibly quick and easy and packed with flavor. Shallow poaching keeps the flavor from leeching into the poaching liquid and then reducing the liquid to make a sauce captures every last drop of delicate flavor.

Yield

4

servings

Prep

5

min

Cook

10

min

Ready

15

min

Trans-fat Free, Low Carb
 

Ingredients

2 each lemons
2 tablespoons thyme sprigs
stems reserved
*
2 tablespoons italian parsley
stems reserved, leaves minced
2 small shallots
minced, divided
*
cup cooking sherry
or white vermouth or white wine
*
½ cup water
24 ounces salmon fillets
skinned, 4 to 6 ounces each
1 tablespoon honey
2 tablespoons capers
rinsed
2 tablespoons olive oil, extra-virgin
1 x salt
to taste
*
1 x black pepper
fresh ground to taste
*

Directions

Assemble the ingredients, fresh herbs from the garden are perfect
Slice the lemon and prep the herbs, don't forget to keep the stems!

Slice one of the lemons into thin slices for cooking and the other into wedges for garnish.

Arrange the slices across the bottom of a skillet.

Sprinkle ½ of the shallots and the reserved stems/stalks from the herbs.

Arrange lemon slices, shallots and herbs in the pan
Add the sherry or wine and water

Add the water and the sherry or wine to the skillet.

Arrange the salmon fillets over the lemon slices.

Top with the salmon fillets

Over high heat bring to a boil.

As soon as it has reached the boil turn the heat to low and cover the salmon and allow to shallow poach for about 10 minutes depending on your stove and thickness of your salmon fillets. Do not over cook.

The salmon is done when an instant read thermometer reaches 125 degrees F. If you prefer more rare and succulent salmon cook to 110 degrees F. This may take as little as 5 minutes.

Using a spatula, remove the lemon slices and salmon, leaving the liquid in the pan, to a paper towel lined place and cover with aluminum foil.

Remove salmon to paper towel, cover to keep warm
Reduce the poaching liquid

Return the pan with the cooking liquid to the stove, increase heat and reduce to about 2 or 3 tablespoons of liquid.

Meanwhile, in a small bowl, mix the capers, remaining shallots, honey, olive oil, thyme leaves and chopped parsley.

Add herbs, olive oil, honey and capers to a small bowl
and add to the herb dressing mixture and combine

Strain the reduction through a sieve into the bowl and mix well.

Taste and adjust seasoning with salt and pepper.

To plate, gently lift up the salmon and remove the lemon wedges and any herb stems. Place onto a plate.

Top with the herbed dressing and serve immediately with lemon wedges as a garnish.

The plated dish, delicious

 

* not incl. in nutrient facts

Reviews

+2

over 6 years

Outstanding and very quick to prepare. The honey added to the flaver packed dressing balances out the tartness from the lemons and wine reduction. The herbs add a cleanliness and freshness that matches perfectly with the poached salmon.

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Nutrition Facts

Serving Size 257g (9.1 oz)
Amount per Serving
Calories 39357% of calories from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 99mg 33%
Sodium 221mg 9%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 5%
Sugars g
Protein 68g
Vitamin A 5% Vitamin C 52%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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