Poached Salmon

MrsJ's Note:

This recipe is from a friend. The poaching liquid really imparts a nice flavor to the salmon. I like to serve with Vegetable Galaxy, Vegetable Galaxy, and rice. Prep and cooking time does not include 1/2 hour for liquid to blend.

• Total Time: 23 mins
• Prep Time: 15 mins
• Cook Time: 8 mins

Ingredients:

Servings: 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
• ½ teaspoon whole black peppercorn
• ½ teaspoon whole coriander seed
• 2 tablespoons coarse salt
• 2 cups dry white wine
• 24 ounces salmon steaks

Directions:

1. Combine all ingredients except salmon in a saucepan large enough to hold the salmon steaks.
2. Add water to make liquid 1 1/2 to 2 inches deep.
3. Let stand 1/2 hour to blend flavors in the liquid.
4. Bring liquid to a boil and reduce heat to a very slow simmer.
5. Add salmon and cover.
6. Cook very slowly until fish is firm, usually 6 to 8 minutes, careful not to overcook.
7. Garnish with your favorite cucumber sauce.
8. Serve over rice.

Reviews

[The Flying Chef]

This gets a 5 just for the ease and simplicity of the dish. It is a wonderful way to cook salmon, does not spoil the wonderful flavour of the fish and the fish cooks beautifully. I served mine with a dill caper cream sauce, just preference and it went really well with the fish. The poaching liquid imparts a real subtle flavour to the fish, yet you get that lovely salmon taste with every bite. Whether you serve with a cucumber sauce or dill or whatever your favourite is, they are the perfect accompaniment to this lovely poached salmon dish. Thanks MrsJ for sharing