Poached Salmon
Servings
4Serving size
4 ounces fishThis recipe can easily be multiplied and is great hot or cold. Try the chilled salmon in sandwiches or wraps or topping your salad.
Serve with Brown Rice or Low Sodium Plain Mashed Potatoes or Patatas Bravas or Plain Mashed Potatoes or Roasted Garlic Mashed Potatoes
AND
Serve with Basil Pesto or Caesar Salad or Dill Pesto or Green Bean and Mushroom Salad or Herbed Zucchini or Mushroom Salad or Pan Grilled Asparagus or Pan Grilled Broccoli or Roasted Garlic Alioli or Smoked Romesco Sauce
Ingredients
| 6 quart Water |
| 1 100 grams White wine vinegar |
| 16 Ounces Fresh atlantic salmon (4 4-ounce filets) |
Instructions
As the water begins to heat it will start to "shiver". This is when the water is moving gently in the pan but no large bubbles are forming at the bottom of the pan - about 180°F to 190°F.
Add the salmon filets to the poaching water and increase the heat slightly.
Do not let the water come to a higher boil than a shiver. It can be helpful to use an instant thermometer.
Poach the salmon for about 7 - 12 minutes depending on thickness: for medium rare, about 7 to 8 minutes, and for well done, about 10 to 12 minutes.
Remove to a paper towel to blot dry and then place on a plate.
Let the salmon rest for about one minute and serve with your favorite sauce.
Serve this recipe with one of these starch side dishes.
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
Low Sodium Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Patatas Bravas
Place the water in a large sauce pan over high heat. While the water is coming to a boil, peel and cut the potatoes into chunks about 3/4 inch by 3/4 inch. When the water begins to boil, reduce the heat to a simmer and add the baking powder while…
Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Roasted Garlic Mashed Potatoes
Place the water in a large stock-pot over high heat. Quarter the potatoes and add them to the stock-pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes, until slightly soft in…
AND
Serve this recipe with one of these vegetable side dishes.
Basil Pesto
Place all ingredients in a blender and purée until smooth.
Caesar Salad
Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender or mini-chopper and process until smooth. Chill for at least 2 hours. Rinse the lettuce, drain, and dry in a salad spinner or patting gently with paper towels. Slice the lettuce crosswise and…
Dill Pesto
Combine pine nuts, garlic fresh dill, parmesan, water, lemon juice and olive oil in blender and blend until smooth. Chill thoroughly.
Green Bean and Mushroom Salad
Place the water in a large stock pot over high heat. When the water boils reduce the heat to a simmer and add the green beans. Cook for ten minutes, stirring occasionally, until the beans are slightly tender but not mushy. Remove and place in a large bowl of ice…
Herbed Zucchini
Place the olive oil in a large non-stick skillet over medium-high heat. When the oil is hot add the zucchini. Let the zucchini cook without stirring for about 3 minutes. If it appears to be cooking too fast, reduce the heat to medium. Toss the zucchini well and cook for…
Mushroom Salad
Whisk the olive oil together with the mustard, vinegar, sour cream, milk, salt and pepper. Add the orange zest. Chill. When ready to serve, slice the mushrooms very thin. Toss together with the dressing. Serve on top of the romaine leaf.
Pan Grilled Asparagus
Cut the woody ends off the base of the asparagus spears. Heat 1 quart of water in a shallow pan over medium-high heat. The water should never come to a full boil. Place the asparagus in the water and cook for about 5 – 7 minutes until the spears begin…
Pan Grilled Broccoli
Trim the bottom inch of the stem from the broccoli. Using a vegetable peeler, peel the tough outer layer from the stems. Heat 1 quart of water in a large sauce pan or stock pot fitted with a steamer basket over high heat. When the water is boiling, add the…
Roasted Garlic Alioli
Preheat oven to 300°F. Peel the outermost skin of the garlic only. With the bulb whole, turn on its side and slice 1/2-inch of the stem end off the garlic bulbs. Place 2 teaspoons of the olive oil in the bottom of a heavy bottom sauce pan. Place the garlic…
Smoked Romesco Sauce
Preheat oven to 325°F. Place the tomatoes in a medium pan along with the olive oil, garlic, and shallot. Roast for about 10 minutes. Add the almonds to the pan, cover, and roast for another 15 minutes. Remove from the oven and let cool. Place the tomatoes, garlic, shallot, and…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
There is nothing better than a simple poached salmon. It is so easy to make and so versatile. You can poach salmon and serve it right away with almost any sauce or you can chill it for later for sandwiches. Honestly, poached salmon is the perfect picnic food.