Salmon Poached in White Wine
Delicate pieces of salmon simmer in white wine and aromatics creating flavors that are subtle and delicate, perfect for pairing with pasta or salads. It’s a simple way to cook fresh salmon and it’s virtually foolproof.
Equipment
- Large, deep sauté pan
Ingredients
- ⅓ cup thinly sliced onion
- ½ cup chopped celery
- 3 to 4 sprigs Italian parsley
- 4 slices lemon
- 1 teaspoon whole peppercorns
- 1-½ cups white wine, such as a Sauvignon Blanc
- 5 to 6 cups water
- 2 pounds salmon fillets
- Kosher salt and pepper to taste
Instructions
- Toss the onion, celery, peppercorns, parsley and lemon into a large deep sauté pan.
- Pour in the white wine and the water. You’ll want enough liquid in the pan to completely cover the salmon when you add it.
- Bring the mixture to a boil over medium heat then add the salmon fillets. Cover the pan and reduce the heat to low. Simmer for about 8 minutes or until the salmon is just cooked through.
- Remove the pan from the heat and let the salmon stand in the cooking liquid, covered for an additional 5 minutes.
- Transfer the salmon to platter, sprinkle lightly with kosher salt and freshly cracked black pepper. Let the fish rest for about 15 minutes.
- Serve warm, or at room temperature.
Notes
You can make the salmon ahead, cover and refrigerate overnight. Serve with pasta or salad.