Poached Salmon Recipe #287702
This recipe is from a friend. The poaching liquid really imparts a nice flavor to the salmon. I like to serve with Vegetable Galaxy, Recipe #125401, and rice.
Prep and cooking time does not include 1/2 hour for liquid to blend.
by MrsJ
23 min | 15 min prep
SERVES 4
- 2 carrots, cut into 1/4 inch slices
- 1 leek, trimmed, washed, and cut into 1/4 inch slices
- 1 lemon, cut into 1/4 inch slices
- 4 sprigs fresh thyme
- 10 sprigs flat leaf parsley
- 1 bay leaf
- 1/2 teaspoon whole black peppercorn
- 1/2 teaspoon whole coriander seed
- 2 tablespoons coarse salt
- 2 cups dry white wine
- 24 ounces salmon steaks
- Combine all ingredients except salmon in a saucepan large enough to hold the salmon steaks.
- Add water to make liquid 1 1/2 to 2 inches deep.
- Let stand 1/2 hour to blend flavors in the liquid.
- Bring liquid to a boil and reduce heat to a very slow simmer.
- Add salmon and cover.
- Cook very slowly until fish is firm, usually 6 to 8 minutes, careful not to overcook.
- Garnish with your favorite cucumber sauce.
- Serve over rice.
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5 stars