Try this easy poached salmon dish for a twist on common fish meals.
We eat a lot of fish in our house. After a while, no matter how many times a recipe calls for frying or baking, it can start to become repetitive.
Poaching fish provides an entirely different style to cooking fish that opens up whole new flavors not available in more traditional cooking methods.
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The problem most game cooks find when it comes to poaching is that it can be challenging to keep the fish from breaking into pieces, losing its entire flavor, or just turning to fish soup.
For this recipe, the challenge of poaching is completely taken away with the end result that is incredibly tasty. After you get the hang of it, any fish can be poached just as quickly as a pan fry, but much healthier. Typically my wife will only eat salmon such as the fish prepared in this recipe.
I like to tell her that she has champagne taste on a Busch Light budget, but when fish is prepared this way it doesn’t matter what species is on the menu.
Easy Poached Salmon
- Salmon fillets cut into pieces
- White Wine
- Salt, Pepper, and Thyme
Slice your lemons and line them around the entire inside of a pan. Cut the salmon into block pieces and salt and pepper both sides.
Next, lay the salmon directly on top the lemon pieces. I topped mine off with fresh thyme. Parsley would be good as well, and maybe even tarragon.
What you will find when it comes to poaching is the fish will absorb the flavor of whatever is in the pan with it. In this case, the end result will be the full flavor of delicately cooked salmon with an undertone of lemon and a hint of thyme.
Now the poaching comes into play. Add 1 cup of white wine and 1 cup of water to the pan. The goal here is to fill the pan with equal parts to just touch the bottom of the fish but not submerge it.
Bring all this to a boil, then cover the pan and turn the heat down to low to allow the fish to steam. Continue to cook for about 12 to 15 minutes, depending on the thickness of the fish.
Whatever you do, do not uncover the pan until you think the fish is about done. Wait at least 12 minutes before checking. If you remove the lid from the pan early, all the heat is lost and then the timing is off.
Once the fish is done, use a spatula and remove the fish from the pan by scooping up the lemons with the fish. Place the fish on another plate to rest for a few minutes before serving. If you try to remove just the fish, most likely it will break apart. The lemons give the fish a nice platform to be maneuverable.
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