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Poached Salmon (Syd

Poached Salmon (Syd recipe image
This delicate poached salmon dish highlights the natural richness of the fish with a light, aromatic poaching liquid. The combination of dry white wine and fresh scallions creates a subtle, savory backdrop that lets the salmon shine. Using a buttered foil lid ensures even, gentle cooking, resulting in tender, opaque flesh that flakes easily. It&# 226;ÂÂs an excellent choice for a sophisticated yet simple weeknight dinner or a light lunch. Serve it warm or at room temperature for maximum texture appeal.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 521.4
Dietary: Gluten-free
Description
This delicate poached salmon dish highlights the natural richness of the fish with a light, aromatic poaching liquid. The combination of dry white wine and fresh scallions creates a subtle, savory backdrop that lets the salmon shine. Using a buttered foil lid ensures even, gentle cooking, resulting in tender, opaque flesh that flakes easily. It&# 226;€™s an excellent choice for a sophisticated yet simple weeknight dinner or a light lunch. Serve it warm or at room temperature for maximum texture appeal.
Ingredients
  • 2 pound Salmon Fillets
  • 2 tablespoon Chopped Scallions
  • 1 cup Dry White Wine
  • 4 wedges Lemon
  • Salt
  • White Pepper
  • Butter
  • Aluminum Foil
Directions
  1. 1
    Scrape away any white film on the skin side of the salmon fillets.
  2. 2
    Cut the salmon fillets into four pieces, approximately 8 ounces each.
  3. 3
    Scatter the chopped scallions evenly in the bottom of a large skillet wide enough to hold the fillets in a single layer.
  4. 4
    Butter one side of a piece of aluminum foil large enough to cover the skillet.
  5. 5
    Pour the dry white wine into the skillet and heat over medium heat until it reaches a simmer.
  6. 6
    Sprinkle the salmon fillets lightly with salt and white pepper.
  7. 7
    Gently slip the seasoned fillets into the simmering wine.
  8. 8
    Add cold water if necessary to partially submerge the fillets.
  9. 9
    Place the foil over the skillet, buttered side down, to seal in the steam.
  10. 10
    Simmer very gently until the tops of the fillets are opaque and nearly firm, about 8-10 minutes.
  11. 11
    Remove the skillet from the heat and let the salmon cool in the liquid for at least 10 minutes.
  12. 12
    Drain the fillets using a large slotted spatula and place them on dinner plates.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 521.4kcal
% Daily Value *
Total Fat 29.5g46%
Saturated Fat 7.0g35%
Cholesterol 124.8mg42%
Sodium 136.3mg6%
Total Carbohydrate 1.6g1%
Dietary Fiber 0.0g0%
Sugars 0.4g
Protein 45.5g91%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The salmon can be served warm or at room temperature, making it ideal for buffet-style meals.

Ensure the foil is buttered side down to prevent sticking and to help trap steam for even cooking.

If the salmon is not fully submerged, add just enough cold water to cover about halfway; avoid boiling, which can toughen the fish.

Serve with lemon wedges on the side for a fresh citrus accent.

Keywords: salmon, poached, fish, white wine, scallions, seafood, dinner, easy, healthy, protein, fillets, simmer, lemon, meal, quick
Read it online: https://www.chefs-mate.com/recipe/poached-salmon-syd/