It is with great pleasure that I introduce to you today an exquisite and delectable recipe for wine-poached salmon. This dish is the perfect choice for those who want a healthy and flavorful meal that looks and tastes like it was made by a professional chef.
Salmon fillets poached in dry white wine and aromatic herbs such as rosemary and thyme is a luxurious dish that is simple to prepare, yet perfect for special occasions like romantic dinners or family celebrations. The fish comes out succulent, moist, and deliciously infused with the delicate flavors of the wine and herbs.
Whether served hot or cold, this salmon recipe always leaves a lasting impression on guests, making it an excellent choice to impress even the most discerning of palates. And, the best part? This recipe’s ingredients are likely already in your kitchen because it only requires simple ingredients such as dry white wine, vegetable broth, onions, and lemon juice.
So please join me in experiencing the wonderful taste of wine-poached salmon. I promise; you won’t regret it!
Why You’ll Love This Recipe
Dear Friends and Foodies,
Let me tell you why you are going to love this recipe for Wine Poached Salmon.
Firstly, it’s a healthy dish with a light preparation that makes the fish soft and flavorful. The poaching technique involves gently simmering the salmon fillets in white wine with aromatic herbs, locking in their natural juices for a tender texture. You can enjoy the taste of fresh salmon, infused with subtle flavors of white wine, dill, and lemon, without adding any extra fat or calories.
Secondly, this recipe is so simple and easy to prepare even if you are not a skilled cook. All you have to do is combine some recipe ingredients like white wine, water, onion, spices into a large skillet; bring to a boil and then add the salmon fillets to it. Let the fish cook for about 12-15 minutes and voila! A delicious meal!
Thirdly, it’s versatile enough to suit your taste buds and shelve your meal planning worries. You can swap different kinds of wines like Chardonnay or Pinot Gris to experiment different tastes or adapt it with herbs such as rosemary or thyme.
And lastly, if you want to impress your guests with an amazing meal but don’t want to spend all day in the kitchen or worry about timing, this recipe is for you! It’s perfect for weeknight dinners or special occasions alike. You can also make it ahead for dinner parties or store leftovers in the fridge.
In conclusion folks, whether you love salmon, wine or just adore simple-yet-tasty dishes that are easy-to-make at home – this wine poached salmon recipe ticks all those boxes. Try it out next time you’re cooking salmon – thank me later!
Here are the ingredients you will need for this delicious wine poached salmon recipe:
- 2 salmon fillets (skinless)
- 1 cup dry white wine such as Sauvignon Blanc or Pinot Grigio
- 1 cup water
- 1 onion, sliced
- 2 sprigs of fresh thyme (or 1/2 teaspoon dried thyme)
- 1 bay leaf
- 2 tablespoons lemon juice
- 2 tablespoons flour
- 2 tablespoons margarine
- 1/4 teaspoon ground pepper
- 1/4 teaspoon dried rosemary
- Fresh dill for garnish (optional)
- Salt to taste
Make sure to get fresh salmon fillets for optimal taste as this recipe relies heavily on the flavor and texture of the fish. The combination of dry white wine, onions, and aromatic herbs like thyme and bay leaves makes for an incredibly flavorful poaching liquid. Bolded items in the ingredient list above are particularly important in adding flavor and texture to this dish.
The Recipe How-To
– 1 ½ lb Atlantic salmon fillets
– Kosher salt and freshly ground pepper
Pat the salmon fillets dry with paper towels and remove any remaining bones or skin. Season the fish generously with kosher salt and freshly ground black pepper on both sides.
Step 2: Wine-Water Poaching Liquid
– 1 cup water
– 1 cup dry white wine
– 2 sprigs fresh thyme
– 2 bay leaves
– 1 tablespoon freshly squeezed lemon juice
In a high-sided pan, bring the wine, water, thyme sprigs, bay leaves, and lemon juice to a boil to let it reduce for about 2 minutes. Reduce the heat to a simmer and add the salmon fillet. Make sure you have enough liquid to cover the fish entirely – if not, add more water or wine in equal parts. Poach salmon for about 6 to 8 minutes on medium heat without boiling.
Step 3: Simple Poached Salmon Recipe
When you fish out salmon from the poaching liquid, wait till it reaches room temperature before layering over a serving platter in your fridge. Chill salmon in fridge until serving.
Step 4: Lemon Dill Sauce
– 1 small onion diced
– 1/4 cup margarine
– 1/4 cup flour
– 3 cups vegetable broth
– Juice of one lemon
– Dried rosemary and dill
– Salt and pepper
Heat up a large skillet to medium-high heat; add margarine and onions until they are soft but do not brown – this should take about 5 minutes. Add flour and stir briefly; next stir in vegetable broth gradually until fully incorporated into mixture. Add lemon juice, rosemary, dill, salt and pepper. Reduce the heat to medium and let cook until thickened around 8 minutes.
Step 5: Serving
Remove salmon fillet from fridge prior to serving so it can reach room temperature. Top salmon with fresh dill and lemon wedges if desired. To serve, spoon some lemon dill sauce over the top of each fillet. Serve white wine or pinot noir with poached salmon dish for a perfect match.
Substitutions and Variations
When it comes to this wine poached salmon recipe, there are a few substitutions and variations that you can make depending on your preferences and what you have on hand. Here are some ideas to try:
– Wine: While dry white wine is typically used for poaching the salmon, you could also use a red wine or even a rosé. Keep in mind that using a red wine will result in a darker color for the salmon.
– Herbs: This recipe calls for dried rosemary and thyme, but feel free to switch things up with other herbs like sage, parsley, or tarragon. You could also add fresh rosemary or thyme sprigs for more flavor.
– Lemon juice: If you don’t have fresh lemon juice on hand, you can use bottled lemon juice instead.
– Margarine: You can substitute butter or olive oil for the margarine if desired.
– Flour: To make this recipe gluten-free, you can use a gluten-free all-purpose flour blend instead of regular flour.
– Vegetable broth: Instead of using water, sub in vegetable broth for extra flavor.
– Saffron: For an extra special touch, add a pinch of saffron threads to the poaching liquid. This will give the salmon a beautiful yellow color and add a subtle floral flavor.
– Cream sauce: If you want to serve the salmon with a creamy sauce instead of the lemon dill sauce, simply mix together some heavy cream, garlic, and your favorite herbs. Pour it over the cooked salmon fillets before serving.
With these substitutions and variations, you can customize this wine poached salmon recipe to suit your tastes and get creative in the kitchen.
Serving and Pairing
Once the wine-poached salmon is cooked to perfection, it’s time to serve and pair this dish with suitable wine and accompaniments. With its delicate flavor and flaky texture, this seafood delight pairs perfectly with a glass of white wine, such as sauvignon blanc or pinot noir. The crisp acidity and bright fruit flavors of these wines complement the subtlety of the salmon without overpowering it.
For a complete meal, consider serving this wine-poached salmon with boiled potatoes, steamed vegetables, or a light salad. Mashed potatoes can also be a tasty alternative for a heavier meal. Squeeze fresh lemon juice over the top of your poached salmon fillet to add a burst of freshness and acidity that will balance out the richness of the fish.
To accentuate the flavors in your salmon dish, try adding a lemon-dill sauce or creamy sauce on top. You could also opt for a red wine sauce if you prefer something more robust. These sauces can be prepared ahead of time or made quickly while the salmon cooks.
Overall, serving and pairing wine-poached salmon is simple yet sophisticated. With some adjustments in sides and sauces, this recipe can suit any occasion from an intimate dinner party to a family gathering.
Make-Ahead, Storing and Reheating
One of the convenient things about this wine poached salmon recipe is that you can make it ahead of time and store it for later use. To make-ahead, simply follow the recipe instructions until you reach the point where you need to add the salmon fillets to the pan with the white wine mixture.
At this point, you can cover and refrigerate the mixture with the salmon fillets for up to 2 days. When ready to serve, simply reheat the mixture gently over medium heat until warmed through.
If you have leftovers, fish dishes tend to not keep very well and is best enjoyed fresh. However, if you need to store your leftover wine poached salmon dish, transfer it into an airtight container and refrigerate for up to 2 days.
When reheating, it’s important to do so gently so as not to overcook your salmon fillets. You can reheat the dish on a stovetop or in a microwave using a microwave-safe container. Be sure to check that the internal temperature of your salmon reaches at least 145 degrees F before serving.
Overall, making this wine poached salmon dish ahead of time and storing it properly can help save you time when preparing meals for your family or guests. Just make sure to handle the fish delicately and reheat with care in order to preserve its flavor and texture!
Tips for Perfect Results
To ensure the perfect poached salmon every time, there are some key tips to keep in mind. Firstly, make sure to use fresh salmon fillets and remove any bones before cooking. Secondly, allow enough time for the salmon to poach fully – this will prevent any raw or undercooked areas from remaining.
Additionally, it’s important to use a high-sided pan for poaching the salmon to avoid overcrowding the fish and have enough space for adding other ingredients. Another tip is to use aromatics like onions, rosemary, dill, thyme when poaching salmon to enhance its flavor.
Proper seasoning and temperature are crucial: keep the heat at medium so that the wine-water mixture comes up gently to barely a simmer, which should be around 180 degrees F, and adding salt and ground pepper before poaching helps infuse flavor into the fish.
Lastly, be gentle while cooking or reheating poached salmon. Do not overcook or reheat at high temperatures causing making it tenderize- your goal is for it to be delicate with an ivory center enticing aroma. By following these tips, you can achieve consistently perfect results with your wine-poached salmon recipe every time.
Before we move on to the FAQ section, let’s have a quick recap of the wine poached salmon recipe. We have combined two cups of dry white wine with two cups of water to create a flavorful poaching liquid. After simmering onions, garlic, thyme, and bay leaves in the liquid, salmon fillets are gently cooked for around 10 minutes until just cooked through. Once done, you can enjoy the salmon simply poached or dress it up with your favorite lemon dill or red wine sauce. With this summary in mind, let’s proceed to some frequently asked questions regarding this dish.
Do you take skin off salmon before poaching?
It’s advisable to eliminate the skin when cooking salmon through poaching or slow roasting methods. This is because it tends to remain flabby and never gains a crispy texture in liquid, resulting in an unappetizing sensation. However, if you choose to retain the skin, it’s best to discard it before consuming the fish.
How to poach salmon Jamie Oliver?
To prepare a delicious salmon dish, start by filling a pan with some stock, wine, or water. Heat it up over medium heat until it’s almost boiling. Then, grab a colander and place it on top of the pan, making sure it doesn’t touch the liquid. Put in the salmon fillet or steak and cover the pan with a lid to trap the steam inside. Let it steam away for about 12 to 15 minutes, adjusting the timing based on the thickness of the fillet or steak. With this simple steaming method, your salmon will turn out moist and flavorful, perfect for any meal.
What can I use instead of white wine when poaching salmon?
Incorporating chicken or vegetable broth into your recipe can be a tasty alternative to using white wine, and you can use the same quantity of broth as you would wine. Opt for low-sodium varieties to avoid excessive saltiness, but note that broth won’t supply the same level of acidity. If you desire a complimenting sourness, try incorporating a small amount of white vinegar to replicate the tang that wine provides.
How do you know when poached salmon is done?
To ensure that the salmon is perfectly cooked, utilize an instant read thermometer to check its temperature. Ideally, it should register between 135 and 140 degrees Fahrenheit, but beware of overcooking; while fish is typically considered cooked at 145 degrees Fahrenheit, the temperature will continue to climb as it sits. A few extra minutes in the cooking process may be necessary to achieve the desired result.
In conclusion, there’s no doubt that this wine-poached salmon recipe is simply irresistible. Whether you’re a seafood enthusiast or not, this dish is guaranteed to leave you wanting more with its tender, juicy and flavorful outcome. What’s more, it’s healthy, inexpensive and easy to make!
By using dry white wine (such as Sauvignon Blanc) and basic pantry ingredients like lemon juice, onions, and dill, you can create a simple yet elegant meal that’s perfect for any occasion. The salmon fillets are poached in a fragrant broth filled with aromatic herbs that infuse the fish with delicate flavors that are simply mouthwatering.
You can serve the white-wine poached salmon by itself as a light and healthy meal–perhaps alongside some rice or veggies–or dress it up with a lemon dill sauce for added zing. If red meat is your thing, create an amazing red-wine sauce that would be the perfect complement to dry aged steak.
In short, whether you’re planning an intimate dinner party or leisurely weekend brunch, this wine-poached salmon recipe is sure to impress your guests with its delicate flavors and refined taste. So why wait? Go ahead and try it out today! You won’t regret it!
Wine Poached Salmon Recipe
- 4 (6 ounce) salmon fillets
- 1/2 cup dry white wine
- 2 tablespoons finely chopped onions
- 1/2 teaspoon lemon juice
- 1/4 teaspoon dill
- 1/4 teaspoon dried rosemary
- 1 pinch ground pepper
- water, enough to cover fish
For the Wine Sauce
- 2 tablespoons margarine
- 2 tablespoons flour
- 1 cup liquid (reserved from cooking)
- 1 pinch ground pepper
- Pour wine into a deep skillet, then add onion, lemon, dill, rosemary and pepper. Add enough water into the skillet so that the fish will be covered when you put it inches Bring to a boil, and add salmon fillets. Cover and simmer for 10-15 minutes. Lift fish to a platter and remove skin. (Do not discard the water!).
- To Make Sauce:
- Melt the margarine in a suacepan and add the flour. Gradually add one cup of cooking liquid, and cook until thickened. Season with pepper. You can also add a pinch of salt if desired at this point.
- Spoon over fish.
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