Poached Salmon in White Wine Sauce

Submitted by Dancer

• Ready In: 16mins
• Ingredients: 8
• Serves: 4

ingredients

• 2 cups dry white wine
• 1 cup clam juice
• 1 cup water
• 1 teaspoon peppercorn
• 1 teaspoon kosher salt
• 1 lemon, juice of
• 1 teaspoon dried tarragon
• 4 (6 ounce) salmon fillets

directions

1. Divide all the ingredients except the salmon between 2 skillets.
2. If you do not have one big enough to hold all the salmon.
3. Add the salmon filets and bring the liquid to a simmer over medium heat.
4. Lower to a medium low heat and gently simmer until the fish is medium to medium well about 6 minutes.

Reviews

[Recipe Reader]

This is certainly a quick and easy way to cook salmon. (I had never poached before.) It is very light in flavor. I topped the salmon with a drizzle of Recipe #295678 (dijon salad dressing) and plan to try it with marinated cucumber and onion next time. Thanks for posting!

 

[Cluich]

I did this without the clam juice, too, subbing water instead, but it was still really tasty. Thanks, Dancer!

 

[ann2boys]

My husband, 4 year old and I loved this! We used chicken broth in place of the clam juice as we did not have that on hand. We served it with linguine with fresh garden tomatoes, basil and garlic. Lovely, simple meal.

 

[Chef Shryock]

Excellent entrée, I made it for my wife tonight. I used Pinot Greis for the wine. I always bring my poaching liquid up to a boil then lower to a simmer and let it simmer for 10-15 minutes before adding the fish. It was an outstanding meal I served it with white rice into which I had added lemon zest while it cooked, and green beans almandine. dick shryock On the rock bound coast of Maine