Whole Poached Salmon recipe

All Recipes Seafood Fish Salmon

Ingredients

1 (750 milliliter) bottle dry white wine
1 onion, thinly sliced
1 rib celery, sliced
6 whole peppercorns
1 bay leaf
1 whole salmon, cleaned
1 bunch fresh dill
1 lemon, sliced

Nutrition Info

420.9 calories
carbohydrate: 24.6 g
cholesterol: 24.5 mg
fat: 2.5 g
fiber: 5 g
protein: 13 g
saturatedFat: 0.6 g
servingSize: -
sodium: 84.4 mg
sugar: 6.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine wine, onion, celery, peppercorns, and bay leaf in a fish poacher. Place poacher over 2 burners on the stove.

  2. Rinse fish under cold water, stuff the cavity with dill and lemon slices, and place on the rack in the pot. Cover and bring slowly to a strong simmer (don't boil at any point). Cook until fish easily flakes with a fork, being sure not to overcook, about 20 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C). Drain and serve.

Recipe Yield

2 servings

Recipe Note

Poaching is a great way to bring out the delicate flavor of whole fish. A poacher will use less liquid than a pan, but either works. This whole poached salmon is fantastic hot or cold. Serve with a little lemon or your favorite sauce.

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