Poached Salmon The Vivaldi Way
Poached Salmon The Vivaldi Way
Ingredients
For the Poaching Liquid
- 4 cups water
- 1 cup dry white wine
- 1 lemon, sliced
- 4 sprigs fresh dill
- 4 sprigs fresh parsley
- 1 bay leaf
- 1/2 teaspoon black peppercorns
- 1 teaspoon salt
For the Salmon
- 4 salmon fillets, 6-ounce each, skin on or off
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Serving (Optional)
- 2 tablespoons fresh dill, chopped, for garnish
- 4 lemon wedges, for serving
- 1/2 cup hollandaise sauce, warmed
Instructions
- 1
In a large pot or deep skillet, combine the water, dry white wine, sliced lemon, fresh dill sprigs, fresh parsley sprigs, bay leaf, black peppercorns, and 1 teaspoon of salt. Bring the mixture to a gentle simmer over medium heat.
⏱️ 8 min
- 2
While the poaching liquid is heating, pat the salmon fillets dry with paper towels. Season both sides of each fillet with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper.
⏱️ 2 min
- 3
Once the poaching liquid is simmering gently, carefully add the seasoned salmon fillets to the pot. Ensure the liquid covers the salmon. If not, add a little more water or wine.
⏱️ 1 min
- 4
Reduce the heat to low, cover the pot, and poach the salmon for 8-12 minutes, or until the salmon is cooked through and flakes easily with a fork. The cooking time will vary depending on the thickness of the fillets and your desired doneness.
⏱️ 10 min
- 5
Carefully remove the poached salmon fillets from the liquid using a slotted spatula and transfer them to individual serving plates.
⏱️ 1 min
- 6
Garnish with chopped fresh dill and serve immediately with lemon wedges and, if desired, a side of warm hollandaise sauce.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Poached Salmon The Vivaldi Way
For the Poaching Liquid
- 4 cups water
- 1 cup dry white wine
- 1 lemon, sliced
- 4 sprigs fresh dill
- 4 sprigs fresh parsley
- 1 bay leaf
- 1/2 teaspoon black peppercorns
- 1 teaspoon salt
For the Salmon
- 4 salmon fillets, 6-ounce each, skin on or off
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Serving (Optional)
- 2 tablespoons fresh dill, chopped, for garnish
- 4 lemon wedges, for serving
- 1/2 cup hollandaise sauce, warmed
Instructions
- 1
In a large pot or deep skillet, combine the water, dry white wine, sliced lemon, fresh dill sprigs, fresh parsley sprigs, bay leaf, black peppercorns, and 1 teaspoon of salt. Bring the mixture to a gentle simmer over medium heat.
⏱️ 8 min - 2
While the poaching liquid is heating, pat the salmon fillets dry with paper towels. Season both sides of each fillet with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper.
⏱️ 2 min - 3
Once the poaching liquid is simmering gently, carefully add the seasoned salmon fillets to the pot. Ensure the liquid covers the salmon. If not, add a little more water or wine.
⏱️ 1 min - 4
Reduce the heat to low, cover the pot, and poach the salmon for 8-12 minutes, or until the salmon is cooked through and flakes easily with a fork. The cooking time will vary depending on the thickness of the fillets and your desired doneness.
⏱️ 10 min - 5
Carefully remove the poached salmon fillets from the liquid using a slotted spatula and transfer them to individual serving plates.
⏱️ 1 min - 6
Garnish with chopped fresh dill and serve immediately with lemon wedges and, if desired, a side of warm hollandaise sauce.
⏱️ 3 min