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Knowing how prepare a simple poached salmon is an indispensable technique for every cook to learn. This recipe can be served either hot or cold. To serve hot, reduce the poaching liquid.

Servings: 4

Ready Time: 2 hours, including cooling time

Ingredients

1 cup white wine

1 cup homemade or low-sodium fish or chicken stock

1 bay leaf

½ teaspoon dried thyme

1 teaspoon peppercorns

Four 6-ounce (375-gram) salmon fillets

1 teaspoon unsalted butter

2 tablespoons chopped fresh mint, coriander, parsley or dill

Method

Combine white wine, stock, bay leaf, thyme and peppercorns in a high-sided skillet over high heat and bring to a boil. Plunge in salmon fillets, reduce heat to a gentle simmer, cover pan and poach for 10 minutes or until white juices just begin to rise up. Carefully remove salmon from poaching liquid and allow to cool. Strain liquid to remove and return to pot.

Reduce liquid in skillet for 6 to 8 minutes or until it coats the back of a spoon. Whisk in butter and brush over poached fillets. Sprinkle with herbs and serve with rouille.

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