Looking for the perfect salmon recipe that will impress your guests or satisfy your cravings for a rich and flavorful dish? Look no further than this poached salmon in white wine sauce recipe. Poaching the salmon fillets in a delicate and aromatic white wine broth not only infuses them with flavor but also keeps them tender and moist. And when paired with the velvety smooth buttery wine sauce, it becomes nothing short of an exceptional culinary experience.
Whether you’re a seasoned home cook looking to challenge yourself or a beginner wanting to impress your dinner guests, this poached salmon white wine sauce recipe is sure to deliver excellent results. With its simple yet elegant flavors and easy-to-follow instructions, you can successfully create a delicious, restaurant-quality dish right in the comfort of your own kitchen.
So why not give it a try and elevate your mealtime with this mouth-watering poached salmon recipe? Join me as we dive into its ingredients, step-by-step instructions, tips, and some variations that you can explore to make it even more delightful.
Why You’ll Love This Recipe
Are you looking for a simple but flavorful way to prepare salmon fillets? Then look no further than this recipe for poached salmon in white wine sauce! This dish is perfect for anyone who loves seafood and enjoys experimenting with different flavors.
One reason you’ll love this recipe is the way it enhances the taste of the salmon. By poaching it in a combination of water, dry white wine, lemon slices, and spices like tarragon and peppercorn, the fish absorbs all those delicious flavors, resulting in a succulent and tender texture that simply melts in your mouth.
Another reason to try this recipe is how easy it is to make. With just a handful of ingredients – most of which you likely already have on hand – you can whip up an elegant and impressive dinner in 30 minutes or less. Plus, poaching is a gentle cooking method that preserves the delicate nature of the salmon fillets, making them perfect for serving with a variety of sauces or side dishes.
And let’s not forget about the wine sauce! Made by reducing the poaching liquid with butter, white wine, and shallots until thickened, it has a tangy and slightly sweet taste that pairs perfectly with the salmon. Drizzle it over the top of your fillets just before serving for a touch of elegance that will leave your dinner guests impressed.
In conclusion, if you’re looking for a delicious, healthy and easy-to-make meal option that is sure to impress your friends and family, be sure to give this poached salmon in white wine sauce recipe a try. Trust me; once you’ve tasted how good it is, you’ll want to make it again and again!
To prepare this poached salmon recipe ingredients, you will need the following:
- 4x 6 oz salmon fillets
- 2 cups water
- 1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1 shallot, thinly sliced
- Juice of 1 lemon
- 4 sprigs fresh dill
- 4 sprigs fresh parsley
- Kosher salt and freshly ground peppercorn
- 1 lemon, sliced into rounds
For the White Wine Sauce Recipe,
- 2 tbsp. butter, cut into small pieces
- 3 tbsp. dried tarragon
- 1 clove garlic, finely minced
- Salt and freshly ground black pepper, to taste
Substitutions and Variations:
You can also add these optional ingredients for variations:
- Lemon caper sauce
- Dill sauce
- Cream sauce
The Recipe How-To
Now that you have gathered all the necessary ingredients, it’s time to start cooking this delicious Poached Salmon in White Wine Sauce Recipe!
Step 1: Make the Poaching Liquid
To begin with, in a large skillet, combine 2 cups of water, 1 cup of dry white wine, sliced lemon, thinly sliced shallot, 4-5 sprigs fresh dill, 1 teaspoon of whole peppercorn, and 1 teaspoon of kosher salt. Bring the mixture to a boil over high heat and then reduce the heat to low.
Step 2: Add Salmon Fillets to the Skillet
Add salmon fillets to the skillet and make sure they are fully submerged in the poaching liquid. You can use either skinless or skin-on salmon fillets.
Step 3: Poach the Salmon
Let the salmon cook for about 10-15 minutes (depending on the thickness of your salmon) at a low simmer until it is just cooked through. The internal temperature of fish should be 145 degrees F when properly cooked.
Step 4: Make the White Wine Sauce
Once cooked, remove salmon from the poaching liquid and set aside. To make the sauce, strain 2 cups of poaching liquid into a small saucepan and bring it to a boil. Then reduce heat to low and whisk in 1/4 cup of unsalted butter one tablespoon at a time, making sure each addition has fully incorporated before adding more. Now, add freshly squeezed juice from 1 lemon and stir well. Allow the sauce to cook for approximately 1-2 minutes until it thickens slightly. Season with additional salt and pepper as needed.
Step 5: Serve
Place poached salmon fillets on serving plates and spoon white wine sauce generously over each fillet. Garnish with fresh dill and lemon wedges. This dish pairs beautifully with steamed vegetables, rice, quinoa or roasted potatoes.
Enjoy this delicious and healthy salmon recipe!
Substitutions and Variations
If you want to add your own twist to this poached salmon in white wine sauce recipe, there are a few substitutions and variations you can try. Firstly, you can switch up the herbs used for poaching the salmon – instead of tarragon, you could use dill, parsley or thyme. You could also add garlic and lemon slices to the poaching liquid to infuse even more flavor into the fish.
For those who prefer a creamier sauce, swap the butter sauce for a creamy white wine sauce, using heavy cream in place of water or adding crème fraîche or sour cream at the end of cooking. Alternatively, top the salmon with a lemon caper sauce or hollandaise for an extra zingy taste.
If salmon isn’t your choice of fish but you still want to enjoy this white wine sauce, try it with other types of fish such as cod, tilapia or halibut. The best option is to use firm white fish fillets that will hold their shape during cooking.
For a heartier dish, pair the salmon with boiled new potatoes and some lightly steamed asparagus or green beans. You can also serve it with rice pilaf or quinoa salad for a wholesome meal.
The possibilities with this poached salmon in white wine sauce recipe are endless; experiment with different ingredients until you find your perfect combination that suits your palate.
Serving and Pairing
Poached salmon in white wine sauce is a dish that is both elegant and flavorful, making it a perfect dish for a fancy dinner party or date night. The delicate flavor of the poached salmon pairs beautifully with the light and tangy white wine sauce, making it a match made in heaven.
To serve this dish, I recommend placing the poached salmon on a platter and spooning some of the white wine sauce over the top. You can then garnish with thinly sliced lemon and fresh herbs like dill or parsley for an added pop of color and flavor.
When it comes to pairing this dish with wine, I recommend sticking with white wines to complement the flavors of the dish. A crisp and dry white wine, such as Sauvignon Blanc or Pinot Grigio, would make a beautiful pairing as they have fresh acidity that cuts through the richness of the salmon.
For those who prefer red wines, I recommend going for lighter-bodied red wines like a Pinot Noir or Gamay which have fruity notes that balance well with the tanginess of the white wine sauce.
In terms of side dishes, this poached salmon recipe goes perfectly fine with simple steamed vegetables such as asparagus or broccoli. Alternatively, you could opt for a light salad or roasted potatoes to pair alongside this delicious seafood recipe.
This poached salmon in white wine sauce recipe is not only perfect for fancy occasions but also makes a great option for everyday meals that’s healthy yet satisfying. No matter how it’s paired and served, this palate-pleasing poached salmon recipe is sure to impress everyone at your dinner table.
Make-Ahead, Storing and Reheating
This poached salmon in white wine sauce recipe can be made ahead of time and stored for later consumption. After preparing the dish, let it cool down to room temperature before covering it and storing it in the refrigerator for up to two days.
To reheat, place the poached salmon fillets in a baking dish and add some of the remaining sauce on top. Cover with foil and heat in a preheated oven at 350 degrees Fahrenheit for 8 to 10 minutes or until the fish is heated through. You can also reheat the dish in a microwave-safe dish covered with a damp paper towel for 1-2 minutes depending on your microwave’s power.
Before serving it again, garnish with some fresh herbs such as fresh dill or parsley, thinly sliced lemons, or capers.
This recipe is perfect for meal prep at home, picnics, potlucks, or any special occasion. It’s an easy and delicious way to impress your guests and family without spending hours in the kitchen.
Tips for Perfect Results
To achieve perfect results in cooking poached salmon in white wine sauce, follow these tips:
1. Use fresh salmon fillets: Fresh fish is crucial for good flavor and texture. Look for firm and brightly colored salmon fillets.
2. Add aromatics: The poaching liquid can be enhanced by adding thinly sliced shallots, lemon slices, sprigs of fresh dill or parsley, and garlic cloves. This will improve the flavor of the fish.
3. Poach at the right temperature: To prevent overcooking and toughening of the fish, it is important to poach at a gentle simmer. Keep the temperature between 160°F to 180°F for best results.
4. Don’t overcook: Overcooked salmon can dry out and become tough. Check the salmon every few minutes to ensure it’s not overcooked. Cook time will vary slightly depending on the thickness of your salmon fillet.
5. Use dry white wine: To get the best result, use dry white wine which has a lower sugar content and doesn’t overwhelm the flavor of the fish.
6. Make sure there’s enough liquid: There should be enough poaching liquid to completely cover the fillets while cooking. It is recommended to use 1 part wine and 2 parts water.
7. Use a large skillet with high sides: If you don’t have a dedicated poaching pan, use a large skillet with high sides instead so that your fillets remain immersed in the liquid.
8. Season generously with salt and pepper: Adding salt and pepper before poaching elevates its natural flavor profile.
By following these tips, you can ensure that your poached salmon in white wine sauce turns out perfectly every time!
As we near the end of our recipe article, it’s important to address some frequently asked questions about this poached salmon in white wine sauce recipe. Many people may have some doubts and queries in mind about the ingredients, process or serving of this dish, and we want to make sure that all of your uncertainties are cleared up here. By answering these FAQs, you’ll be better prepared to make and serve this delicious meal for your loved ones.
Which is the best sauce for salmon?
As a sommelier, I take pleasure in sharing stories about various types of wine and suggesting meal pairings that complement their flavors. One of my all-time favorite sauces is the creamy lemon garlic butter sauce, which boasts a timeless and authentic taste. Another delectable sauce on my list is honey mustard, offering the perfect blend of sweetness and tangy mustard flavor. The tomatillo salsa verde is a favored option for those who prefer a bit of spice in their food, accompanied by the refreshing zest of green salsa. Creamy yogurt dill sauce, on the other hand, is a must-have for anyone seeking a creamy and refreshing taste, highlighted by the tanginess of dill.
For those seeking to add depth to their cuisine with a bit of wine, the white wine sauce is a great place to start. Its delicate balance of flavors, drawn from the hints of white wine, shallots, and herbs, makes it a perfect addition to seafood, chicken, or even vegetable dishes. The miso glaze is another option that will add depth and complexity to your meal, delivering a glossy texture and a hint of saltiness to your dish. The sweet and sour sauce is a crowd-pleaser in both sweet and savory dishes, combining sweet and tangy flavors with a hint of vinegar. Finally, no list of sauces is complete without mentioning the Teriyaki sauce, which is practically ubiquitous in the culinary world due to its versatility and sweet, savory flavor.
Do you take skin off salmon before poaching?
When preparing salmon for poaching or slow-roasting, it is recommended to eliminate the skin. If left on, the skin becomes gummy in liquid and will not achieve a crispy texture. If one desires to leave it on, the skin should be removed before consumption.
What white wine is best for cooking salmon?
When it comes to pairing a delicious dry white wine with salmon, I have found that the following varieties tend to work best in order of preference: Pinot Grigio, Pinot Gris, Pinot Blanc, and Sauvignon Blanc.
How do you know when poached salmon is done?
To ensure the salmon is cooked properly, take the temperature using an instant read thermometer. The ideal range is between 135 to 140 degrees F, and it’s important not to exceed this temperature. Although fish is typically considered done at 145 degrees F, remember that the temperature will continue to increase as it rests. In case the temperature is low, cook it for an additional 1 to 2 minutes.
In conclusion, this poached salmon in white wine sauce recipe is a delicious and healthy dish that can be easily prepared at home. With its delicate flavor, moist texture, and tangy white wine sauce, it’s perfect for any occasion, from weekend dinners to special celebrations.
By following the simple steps outlined in this article, you can create a mouthwatering poached salmon dish that will impress everyone at the table. Moreover, with a few substitutions and variations, you can adapt this recipe to your taste and dietary preferences.
Whether you serve it with some roasted vegetables or brown rice, or pair it with a glass of chilled white wine, this poached salmon recipe is sure to delight your senses and nourish your body.
So why not try it out today and experience the joys of cooking with salmon and white wine? You won’t regret it!
Poached Salmon in White Wine Sauce Recipe
- 2 cups dry white wine
- 1 cup clam juice
- 1 cup water
- 1 teaspoon peppercorn
- 1 teaspoon kosher salt
- 1 lemon, juice of
- 1 teaspoon dried tarragon
- 4 (6 ounce) salmon fillets
- Divide all the ingredients except the salmon between 2 skillets.
- If you do not have one big enough to hold all the salmon.
- Add the salmon filets and bring the liquid to a simmer over medium heat.
- Lower to a medium low heat and gently simmer until the fish is medium to medium well about 6 minutes.
Add Your Own Notes
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