a handful of fresh herbs like chives, parsley, dill, tarragon
2 cups water
4 6-8 oz. salmon fillets, skin on
For garnish:
Chopped fresh herbs
Black pepper
Lemon slices
Homemade mayonnaise
Takes ,
serves 4.
Instructions
Place the wine, shallots, lemon slices, peppercorns, salt and herb(s) into a large skillet set on stovetop. Add the water, cover and bring to a boil. Once the liquid is boiling, reduce to simmer. Add the salmon fillets to the skillet. Cover and cook for 10 minutes.
Note: the poached fillets can be served immediately (see step 3) or carefully removed to a storage container. Allow salmon to cool to room temperature before covering and storing in the refrigerator for at least 4 hours to chill completely.
To serve: Sprinkle some of the chopped herbs onto a service plate or platter. Carefully and gently lift the fillets from the skillet transferring them to the dish. Sprinkle the fillets with black pepper and chopped fresh herbs. Place a lemon slice onto the centre of each fillet, followed by a dollop of the homemade mayonnaise. Serve with suggested sides.
Poached Salmon Fillets
Ingredients
For the poaching liquid:
1 cup dry white wine
2 shallots, thinly sliced
½ of a lemon, sliced
12 whole black peppercorns
1 teaspoon kosher salt
a handful of fresh herbs like chives, parsley, dill, tarragon
2 cups water
4 6-8 oz. salmon fillets, skin on
For garnish:
Chopped fresh herbs
Black pepper
Lemon slices
Homemade mayonnaise
Directions
Place the wine, shallots, lemon slices, peppercorns, salt and herb(s) into a large skillet set on stovetop. Add the water, cover and bring to a boil. Once the liquid is boiling, reduce to simmer. Add the salmon fillets to the skillet. Cover and cook for 10 minutes.
Note: the poached fillets can be served immediately (see step 3) or carefully removed to a storage container. Allow salmon to cool to room temperature before covering and storing in the refrigerator for at least 4 hours to chill completely.
To serve: Sprinkle some of the chopped herbs onto a service plate or platter. Carefully and gently lift the fillets from the skillet transferring them to the dish. Sprinkle the fillets with black pepper and chopped fresh herbs. Place a lemon slice onto the centre of each fillet, followed by a dollop of the homemade mayonnaise. Serve with suggested sides.
Poached Salmon Fillets
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Salmon fillets poached in a fragrant court-bouillon then chilled and served with homemade mayonnaise…
These POACHED SALMON FILLETS are a lovely main course idea.
I feel like I’ve been making this straightforward yet delicious fish main course forever. I have a pretty solid memory of first serving it to my family way back when I was in university and it’s been making repeat appearances on my table ever since.
There are a few things that make it so perfect, especially when you’re entertaining friends. First off, the recipe couldn’t be easier to make the only potential hitch being transferring the cooked salmon to a serving plate, but even first-timers will find that is easy if you remember to go slow.
I also think this to be a superior way of flavouring and cooking a dense fish like salmon. It gets all gorgeous and flaky and the poaching liquid keeps it perfectly tender.
Last thing, the recipe ranks as a make again and again, it’s that fabulous. Remember to PIN this recipe to a handy Pinterest board or bookmark the page for future access.
Let’s run through the reasons POACHED SALMON FILLETS are so dinner party friendly:
INGREDIENTS
This recipe puts the most basic ingredients to great use. Because this recipe is all about the salmon, try to purchase it fresh, if possible. I usually ask my fishmonger to cut the salmon into four equal sized pieces, ensuring they all cook evenly.
COURT-BOUILLON
In my mind, one of the best ways to cook salmon fillets is to poach them in a court-bouillon. Click HERE to read the WIKI article about this simple poaching liquid also often called a “short broth”. You can craft your own unique broth and then try your hand at veggies and meats, as well as other seafood and lobster too. Perfect! The court-bouillon created for this poached salmon recipe calls for shallots and parsley but feel free to experiment with other ingredients, with herbs like chives, tarragon, thyme and sage. You can also adjust the flavour by using onion instead of shallots, and adding more wine if you’d prefer.
MAYONNAISE
I’ll give you an out – if you’re in a jam, pressed for time, yes, you can serve this with store-bought mayonnaise. To really do this dish justice I’m hoping you take my suggestion and make an herbed mayonnaise from scratch. Click HERE to watch our 1-minute step-by-step video on how to make it. Ramping up the flavour of this gorgeously creamy condiment with chopped herbs and capers makes it extra awesome with this main.
SERVICE
Make sure to click our video link at the top of this post to see how we present this poached salmon with herbed mayonnaise. I like serving a meal like this where the main is served on a platter and guests help themselves. It looks so appetizing and inviting.
Although I served this meal hot, you can also enjoy it chilled, making it a nice luncheon or brunch option. Hot or cold is up to you, but either way, open a bottle of prosecco or champers to enjoy with it. Sparkling wine is the perfect accompaniment with poached salmon.
a handful of fresh herbs like chives, parsley, dill, tarragon
2 cups water
4 6-8 oz. salmon fillets, skin on
For garnish:
Chopped fresh herbs
Black pepper
Lemon slices
Homemade mayonnaise
Directions
Place the wine, shallots, lemon slices, peppercorns, salt and herb(s) into a large skillet set on stovetop. Add the water, cover and bring to a boil. Once the liquid is boiling, reduce to simmer. Add the salmon fillets to the skillet. Cover and cook for 10 minutes.
Note: the poached fillets can be served immediately (see step 3) or carefully removed to a storage container. Allow salmon to cool to room temperature before covering and storing in the refrigerator for at least 4 hours to chill completely.
To serve: Sprinkle some of the chopped herbs onto a service plate or platter. Carefully and gently lift the fillets from the skillet transferring them to the dish. Sprinkle the fillets with black pepper and chopped fresh herbs. Place a lemon slice onto the centre of each fillet, followed by a dollop of the homemade mayonnaise. Serve with suggested sides.
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