Poached Salmon

Method5 steps · about 10 min

1. 1

   Step 1: Zest and juice one large lemon, keeping its juice and zest separate. Cut the second lemon into wedges or rounds for serving. Have the shallot sliced, garlic minced and salmon cut into four equal portions before heating the pan.

   Uses 2 large lemons: zest and juice one; cut the other into wedges or rounds

2. 2

   Step 2: In a large saucepan with a lid, combine the white wine, juice of the first lemon from step 1, sliced shallot (1), minced garlic (2), 2 sprigs parsley and 2 sprigs dill. Bring the liquid to a gentle simmer over medium heat.

   Uses ½ cup dry white wine · Juice only, with zest and second-lemon pieces held separately · 1 shallot, thinly sliced · 2 garlic cloves, minced · 2 parsley sprigs for the poaching liquid · 2 dill sprigs for the poaching liquid

3. 3

   Step 3: Pat the four salmon portions dry and season them with kosher salt on both sides.

   Uses 1½ pounds salmon fillet, cut into 4 equal portions · Kosher salt for seasoning the salmon

4. 4

   Step 4: Nestle the seasoned salmon from step 3 into the simmering poaching liquid from step 2. Lower the heat to maintain a gentle simmer and cover. Cook for about 5–8 minutes, checking from 5 minutes, until the thickest part of each portion reaches 145°F (63°C); continue gently if needed. While it cooks, chop the remaining parsley sprig and dill sprig for garnish.

   Check fully cooked poached salmon · 5 minUses Complete four seasoned salmon portions · Complete gently simmering poaching liquid · Remaining 1 parsley sprig for chopped garnish · Remaining 1 dill sprig for chopped garnish

5. 5

   Step 5: Lift the cooked salmon from step 4 onto four serving plates and spoon a little of the poaching liquid over each portion. Sprinkle with the reserved lemon zest from step 1 and the chopped parsley and dill from step 4. Drizzle with the optional olive oil and serve immediately with the second lemon’s wedges or rounds from step 1.

   Uses All four cooked portions, lifted from the remaining poaching liquid · A little poaching liquid for each plate, leaving any unused amount in the pan · Reserved zest only · The separately chopped remaining sprig of each herb · The second lemon pieces only · Hojiblanca Spanish extra virgin olive oil for drizzling, optional