Salmon is always available but wild salmon is not. Do not miss the season’s catch.
This poached salmon is so easy to make but tastes like the one of a fancy restaurant.
What you need (4 servings):
Wild salmon fillets (1 and 1/2 Lbs of salmon cut into four fillets)
White wine, 1 cup
Sugar, 1 ts
Salt and pepper
Your favorite herbs (dill, tarragon, oregano, etc.)
I used lemon and tarragon this time.
What to do:
1) Sprinkle the salmon fillets with a little salt and pepper.
2) Use a pan in which all the salmon fillets can fit. Place your favorite herbs and slices of lemon on the bottom of the pan.
3) Place the fillets, skin side down.
Pour wine and water just enough to cover the salmon. Some people like to use only wine to poach fish, but I usually use the mixture of equal part of water and dry white wine, such as Sauvignon Blanc.
Very lightly season the mixture with salt. I also like to add just a little bit of sugar here, maybe 1 tea spoon.
4) Cover the salmon with a sheet of kitchen paper and cook over medium heat.
5) When it just starts boiling, reduce the heat to low. Cover, simmer gently for 10-12 minutes.
6) After simmering, stop heating but keep the cover, and let the salmon rest in the poaching liquid.
7) In the mean time, let’s make sauce. You can use white cream sauce, lemon-butter sauce, or Hollandaise sauce. If you want to go easy, just mix yogurt, mayo, lemon juice, salt and pepper, and chopped your favorite herb.
8) Uncover the salmon after resting.
I would like to suggest to serve the salmon with boiled fingering potatoes and asparagus.
I have this recipe in Japanese, too.
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