Prep 5 mins
Cook 45 mins
This recipe uses a French herb blend (herbes de Provence), which contains lavender. Adapted from a Penzey's recipe. I haven't tried this yet. The amount of sugar needed will vary with the type of wine you use - a sweeter wine will require less sugar. Very nice choice for a romantic dinner.
- 566.99-708.73 g salmon fillets, cut into 4 even pieces,deboned,with skin
- 354.88 ml dry white wine (such as Pinot Grigio or Chardonnay)
- 354.88 ml cold water
- 2.46 ml herbes de provence
- 29.58 ml minced dried shallots
- 4.92-9.85 ml salt, to taste
- 29.58 ml granulated sugar, to taste
- 4 sprig fresh lavender or 4 sprig other fresh herbs, to garnish
- In a large enough skillet to hold the salmon pieces snugly, but without touching, add all ingredients except the salmon.
- Heat the liquid for about 20 minutes, bringing it slowly to just below the boiling point (this is to allow the herbs to steep); poaching liquid should be fairly sweet.
- Set the fish pieces skin sides upward into the hot poaching liquid.
- If there is not enough liquid to cover the fish, add a bit more water& water in even proportions.
- Cook 2-3 minutes, at which point you should be able to use a tongs to peel off the skins easily.
- Continue poaching fish 15-20 minutes at high enough heat to keep the water just under a boil, or until fish is cooked to your liking (it should just start to flake when poked with a fork when ready).
- Drain and serve garnished with some sprigs of fresh culinary lavender or a sprinkling of any fresh herbs you prefer.
I used Troys Herbs de Provence #18565 and Heathers Delish Roasting Salt Blend for Veggies or Meats #93833 and my lavender sugar. I used half the fish and kept the rest of the ingredients as is. I poached the fish just at a simmer for 15 minutes. Very low and slow. I garnished with fresh lavender and drizzled olive oil on the salmon. Thanks Heather!