17 minutes
A sophisticated and delicate poached salmon dish infused with herbs and finished with a rich white wine butter sauce.
Salmon fillets
0 oz
to taste
cups
sprigs
sprigs
Unsalted Butter, cut into pieces
0.25 sticks
Lemon Juice, optional
to taste
1. Season Salmon
Begin by seasoning the salmon fillets or steaks generously with salt. This simple step ensures the fish is flavorful from the inside out.
2. Prepare Poaching Liquid
Fill a heavy pan with enough water to come halfway up the sides of the fish, then add in the dry white wine, parsley sprigs, thyme sprigs, and a large pinch of salt. Bring this aromatic mixture to a boil, then reduce the heat to a bare simmer.
3. Poach Salmon
Carefully add the seasoned fish to the pan. If you are using fillets, poach them for about 3.5 minutes on one side before turning them over gently. For thicker steaks, allow for an additional 1-2 minutes. You will know the fish is perfectly poached when it turns opaque.
4. Remove Fish
Once cooked, remove the fish from the pan and place it on a warm plate to keep it from cooling too quickly.
5. Reduce Poaching Liquid and Make Sauce
Boil down the poaching liquid until it has reduced by half. Whisk in the butter, a bit at a time, until the sauce thickens and can coat the back of a spoon.
6. Finish and Serve
Pour the sauce over the warm fish, and if you like, finish with a squeeze of lemon juice for a hint of brightness. Serve immediately and enjoy.
Use shrimp as your protein, poach in a ginger and soy-infused liquid, and finish with a lime-infused butter sauce for an Asian twist.
Instead of a traditional white wine sauce, make a brown butter version by carefully browning the butter until it has a nutty aroma, then finish it with white wine and lemon juice for acidity.
Incorporate the zest of lemon, lime, or orange into the poaching liquid or the sauce to add a bright, citrusy aroma. This will complement the salmon's richness and give a fresh twist to the dish.
Poach trout in apple cider with cinnamon and star anise, and make a sauce with reduced cider and a touch of cream.
For a richer sauce, you can create an emulsion by adding a touch of cream to the white wine sauce and reducing it until thickened, which will provide a luxurious texture and mouthfeel.
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