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Poached Salmon
Recipes
Poached Salmon
4 servings
40 minutes total

Ingredients

  • 2 lemons
  • 2 carrots
  • 2 celery ribs
  • 2 cups water
  • 1 ½ cups dry white wine
  • 1 cup dry vermouth wine
  • 3 sprigs fresh thyme
  • 3 sprigs fresh oregano
  • 1 teaspoon Alessi Pure Natural Kosher Salt
  • ½ teaspoon ground white pepper
  • 4 (6 oz) Alaska Seafood Sockeye Salmon Fillets, IWF

Steps

    1. Halve lemons. Peel and small dice carrots; small dice celery. Combine in large saucepot: water, white wine, vermouth, thyme, oregano, salt, white pepper, carrots, celery. Squeeze lemons into pot, then add lemon halves as well.
    2. Bring to simmer over medium-high. Reduce heat to medium-low; keep poaching liquid between 160°F–185°F. Remove lemon halves and discard. Place salmon into liquid and poach fish 7–8 minutes, until 145°F (and opaque and separates easily). Remove fish from pot. Serve over Creamed Leeks (see recipe), and top fish with Toasted Lemon Gremolata, if desired.
    Always check fish for bones and cook to an internal temperature of 145°F.

Amount per ¼ recipe serving: Calories 380, Total Fat 8g, Sat Fat 1.5g, Trans Fat 0g, Chol 85mg, Sodium 650mg, Total Carb 7g, Fiber 1g, Sugars 5g, Protein 38g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 10%