This is a favorite and easy way to cook salmon. All you need is a flavorful court bouillon and some delicious salmon. I buy all my fish from Whole Foods and they usually have a couple of choices; I often will buy what is on sale. See also Oven Poached Salmon with a Citrus-Thyme Sauce.
Poached Salmon
- 3 quarts water
- 2 cups dry white wine
- 2 carrots, sliced (no need to peel)
- 1 large onion, sliced
- couple sprigs of parsley
- celery leaves
- 1 bay leaf
- sprig of thyme leaves
- dozen peppercorns
- 1 lemon, sliced
- 1-2 lbs. of fresh salmon
Combine all of the ingredients (except for the salmon) above in your fish poacher and bring to a boil. Simmer, uncovered, for about 30 minutes. You can strain it if you want but I do not. Add your piece of salmon on the tray and gently place in the broth. If the court bouillon does not cover the salmon add more water. Cover the pan and bring slowly to a boil. Lower the heat and poach for about 10 minutes per inch thickness of fish. I like my salmon cooked thoroughly; many do not especially restaurants.
Remove from the broth and serve with some fresh herbs, lemon slices and a little sauce (remoulade or tartar), or use in a recipe such as Spicy Salmon Cakes or a salad.
Recipe by cookingwithauntjuju.com
You know how much I love salmon. It’s always in my freezer. This weeks salmon recipes are going in my dinner line up. Thanks, Tracey
You’re welcome Tracey – I do not get enough fresh salmon so this is a good way to have 8 simple cakes handy for a quick dinner. Have a good weekend 🙂
What a neat looking poacher Judi, I’m sure you have umpteen uses for it. Love the dishes you’ve prepared with it.
Once you poach the salmon Loretta you can do a lot of things with it. These cakes are a favorite because I can always have some in the freezer 🙂