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Easy Poached Salmon with a Lemon Vinaigrette

Here's how you make Easy Poached Salmon with a Lemon Vinaigrette
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  • Servings: 4
  • Prep: 10m
  • Cook: 10-15m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 1 to 1 1/2 pounds salmon (whole or cut in individual pieces)
  • 4 to 6 cups cooked jasmine or basmati rice
  • POACHING LIQUID
  • 3/4 cup white wine
  • 3/4 cup vegetable broth (you can also use seafood broth, chicken broth or water)
  • 3 to 4 lemon slices
  • 3 to 4 sprigs fresh dill
  • 1 teaspoon black peppercorns (crushed)
  • 1 medium onion, thin sliced
  • Salt and pepper
  • LEMON VINAIGRETTE
  • 3 tablespoons lemon juice
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon dijon mustard
  • 1/8 cup capers (drained and rough chopped, more or less to taste)
  • Salt and pepper to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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!

We hope you enjoy this recipe!

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