Poached salmon

Poached salmon filets can be ready in less than 10 minutes. The poaching is done in a Court Bouillon, a simple broth made from spices or herbs, lemon, vinegar or wine and sometimes vegetables.


White wine, 1 cup
White wine vinegar, 1 tablespoon
Bay leaf, 1
Garlic, 1 clove sliced
Dill, 2 sprigs or a half teaspoon dried
Salmon filet, 1 lb.
Butter, 2 tablespoons
Lemon, 1/2 juiced


Salt and pepper the salmon filet and put it in the bottom of a skillet. Add the wine, vinegar, bay leaf, garlic and dill. Bring to a simmer, cover and cook for 6 to 8 minutes until the salmon flakes easily with a fork. While the salmon is cooking, melt the butter in a saucepan and add the lemon juice. When the salmon is ready, serve with the butter sauce poured over it.

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