Easy Poached Salmon with a Lemon Vinaigrette

4
Servings

10m
Prep Time

10-15m
Cook Time

20m
Ready In

Recipe: #2681

November 17, 2011

recipe by:
Kchurchill5 "RIP" Forever in our Kitchen

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recipe by:
Kchurchill5 "RIP" Forever in our Kitchen

"This is such a nice change from grilled or baked salmon, light flavors served with a very simple lemon vinaigrette. And, this may not be the most traditional method for poaching, but it is definitely easy and good. This method can be used with either a whole fillet of salmon, salmon steaks, or individual pieces. This also works as well with any white fish. And the vinaigrette (posted separately) is very versatile, in that it is wonderful on all seafood; but also delicious on vegetables or lamb."

Original recipe yields 4 servings

Metric US

I've Tried It

Step 1

Vinaigrette ... Add the lemon juice, vinegar, mustard, capers, salt and pepper to a small bowl and mix well. Go easy on the salt, as the capers are salty. Set to the side until ready to use.

Step 2

Salmon ... Remove the salmon from the refrigerator to take the chill off. Season with salt and pepper.

Step 3

Poaching Liquid ... Add the onion slices to the saute pan along with the lemon and bring to medium heat. NO need for oil or butter. Let them sweat a few minutes until they begin to soften. Then add in the wine, broth, and pepper corns and bring to a light boil. Add the salmon, skin side down, and reduce to medium low and cover. Cook the salmon 7-15 minutes depending on the thickness, until firm to the touch but still pink on the inside.

Step 4

Serving ... Add the cooked rice to a serving bowl and top with the salmon pieces. Pour the poaching liquid over the salmon and garnish with the fresh lemon slices and dill. I love to serve this with rice and creamed onions. ENJOY!