Poached Salmon with Vivaldi Sauce
Poached Salmon with Vivaldi Sauce
Ingredients
- 2 salmon fillets, 8 ounces each
- 1 leek, thinly sliced
- 2 green onions, sliced
- 2 cups baby spinach
- 1 cup seafood stock
- 1/2 cup cooking wine
- 1 cup heavy cream
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
In a large pot or deep pan, combine the salmon fillets, thinly sliced leek, sliced green onions, baby spinach, seafood stock, cooking wine, heavy cream, salt, and black pepper. Ensure the salmon is mostly submerged in the liquid.
⏱️ 5 min
- 2
Bring the mixture to a gentle boil over medium-high heat. Allow it to boil for 2 minutes, stirring gently to ensure the spinach wilts and ingredients are well combined.
⏱️ 2 min
- 3
Reduce the heat to low, cover the pot or pan, and let it simmer for 12 to 15 minutes. The salmon should be cooked through and flake easily with a fork.
⏱️ 15 min
- 4
Carefully remove the cooked salmon fillets from the pot and set them aside on a plate. Keep them warm.
⏱️ 1 min
- 5
Increase the heat to medium and bring the remaining liquid (the "Vivaldi sauce") to a simmer. Reduce the sauce, stirring occasionally, until it reaches your desired consistency, about 5 to 7 minutes. It should thicken slightly.
⏱️ 7 min
- 6
To serve, place the poached salmon fillets on plates and generously spoon the reduced Vivaldi sauce over the top. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Poached Salmon with Vivaldi Sauce
- 2 salmon fillets, 8 ounces each
- 1 leek, thinly sliced
- 2 green onions, sliced
- 2 cups baby spinach
- 1 cup seafood stock
- 1/2 cup cooking wine
- 1 cup heavy cream
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
In a large pot or deep pan, combine the salmon fillets, thinly sliced leek, sliced green onions, baby spinach, seafood stock, cooking wine, heavy cream, salt, and black pepper. Ensure the salmon is mostly submerged in the liquid.
⏱️ 5 min - 2
Bring the mixture to a gentle boil over medium-high heat. Allow it to boil for 2 minutes, stirring gently to ensure the spinach wilts and ingredients are well combined.
⏱️ 2 min - 3
Reduce the heat to low, cover the pot or pan, and let it simmer for 12 to 15 minutes. The salmon should be cooked through and flake easily with a fork.
⏱️ 15 min - 4
Carefully remove the cooked salmon fillets from the pot and set them aside on a plate. Keep them warm.
⏱️ 1 min - 5
Increase the heat to medium and bring the remaining liquid (the "Vivaldi sauce") to a simmer. Reduce the sauce, stirring occasionally, until it reaches your desired consistency, about 5 to 7 minutes. It should thicken slightly.
⏱️ 7 min - 6
To serve, place the poached salmon fillets on plates and generously spoon the reduced Vivaldi sauce over the top. Serve immediately.
⏱️ 1 min