Poached Salmon With Sweet Onions and Balsamic Vinaigrette
- Ready In:
- 1 cup white wine
- 1 cup water
- 1 teaspoon black peppercorns
- 1 bay leaf
- 4 slices fresh lemon
- 1 large sweet onion (peeled, and cut into 4 slices crosswise, ends discarded)
- 4 salmon steaks (4 ounces each)
- 1 teaspoon fresh lemon juice
- 1 teaspoon balsamic vinegar
- 2 teaspoons olive oil
- lemon wedge (to garnish) (optional)
- In a fish poacher or heavy skillet, bring wine, water, peppercorn, bay leaf, and lemon slices to a boil.
- Reduce heat to simmer, add onion slices and salmon steaks.
- Cover and simmer until onions are tender and salmon flakes when prodded with a fork, 12 to 15 minutes.
- Transfer onion slices and salmon steaks to a heated serving platter.
- In a small cup, whisk lemon juice, balsamic vinegar, and olive oil with a fork until well blended.
- Drizzle over onions slices and salmon.
- If using, garnish with lemon wedges. Serve at once.
Questions & Replies
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I used a 1.5 pound filet of sockeye salmon. I followed the directions with the exception of topping the 4 filets with 1/2 of a large Vidalia onion, sliced, and one half of a green bell pepper, sliced. For the sauce, I used one tablespoon of apple cider vinegar and one tablespoon lime juice, with about a half teaspoon of celery seed mixed in. My husband loved this dish and wants it again! ( Luckily, it made four generous servings!)
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