I’m all about tackling seemingly complicated recipes to prove that anyone can do them. If you’re in the ‘burbs like me, the nearest 5-Star restaurant isn’t an Uber ride away. In fact, I’m pretty sure an Uber wouldn’t even make it to my house. So you have to be willing to explore new ways to create those luxuries in the comfort of your own home.
I love a good poached salmon for brunch. If you’ve never tried poached salmon, you are missing out! No only is it delicious, it’s very healthy. And it’s one of the most effective ways to add flavor to fish or chicken without completely drying it out. The key to a great poached salmon is in the liquid. The sky’s the limit with what you can use. Water, wine, stock, veggies, herbs, spices, pepper….or a combination of all of them. Don’t be afraid, start experimenting!
Here’s what I used this time:
Add water to a deep skillet. How much water depends on how big the skillet is and how many pieces of fish. This could be anywhere from 4 to 6 cups of water. The water should fill the skillet by a little more than half and be enough to fully submerge the fish. Now add some wine. Add carrots, green onions, lemon slices and peppercorns to the water and wine. Bring the liquid to a boil. Allow the liquid to boil for about 5-7 minutes to fully marry the flavors. Now reduce the heat to bring the boil down to a simmer, and gently lower the fish into the water.
Simmer the salmon for about 10 minutes until firm. Carefully remove the fish from the water and serve with your favorite sauce, like Caper Cream sauce.
- 4 4oz salmon filets, skin removed
- 2 green onions
- 2 celery stalks
- 1 lemon
- 1 carrot
- 1 cup white wine
- 1 tbs whole black peppercorns
- Pour water and wine to a deep skillet.
- Add chopped vegetables and peppercorns to liquid.
- Bring liquid to a boil for 5 minutes.
- Now reduce heat to bring water down to a simmer.
- Gently lower the fish into the water.
- Simmer fish in water for 10 minutes, or until firm.
- Don't forget to remove the skin from the fish before poaching.