Tender, flavorful, and surprisingly easy to prepare, perfectly poached salmon deserves a regular place on your dinner table.
During a recent heat wave I didn’t want to turn on the oven or use a grill pan to make dinner. So I turned to a simple recipe for poached salmon that was delicious served cold.
Ingredients:
1 cup dry white wine (such as pinot grigio)
1 lemon for juice and zest
1/2 shallot, diced
Kosher salt (optional)
2 tablespoons diced chives
12 ounce salmon fillet (coho or king)
Kale salad – ingredients & recipe here
Method:
- Remove salmon bones using tweezers, cut into 1 inch strips. Sprinkle with kosher salt (optional).
- Add wine, lemon juice, shallot and 1 tablespoon chives to a 3-quart saucepan. Bring to soft boil on medium heat for a few minutes, then turn heat to low.
- Place salmon strips into simmering mixture, skin side down. Cover saucepan, and poach for about 5 minutes.
- Remove salmon with tongs, place on paper towel and gently remove skin.
- Save broth for next day’s brunch… great for poached eggs and leftover salmon.*
- Cool salmon to room temperature or place in fridge for 20 minutes.
- Plate over cold kale salad. Sprinkle with 1 tablespoon chives and lemon zest.
*Here’s the next day’s brunch: 2 eggs poached in leftover broth, salmon, and avocado sourdough toast, dusted with paprika and lemon zest!
