Poached Salmon on the stovetop is fast and easy and this recipe from Cook’s Illustrated Magazine is the best I’ve tried. The fish has a perfect texture because it’s not “drowning” in liquids. Instead it’s basically steamed while resting on citrus in a lovely broth.
Greg loves a dill sauce with fish so I put together a quick one with dried dill leaves. The Salmon turned out perfect the first time as the steam from subtle wine and citrus flavors along with shallots and herbs permeated throughout the meat. This could be an elegant meal to serve when entertaining or a quick and easy weeknight meal!
Flavorful Poached Salmon
- 2 lemons, sliced
- 2 tablespoons chopped fresh, parsley leaves, stems reserved
- 2 teaspoons dried tarragon – diced
- 2 tablespoons shallots, minced
- ½ cup dry white wine
- ½ cup water
- 4 equal pieces from skinless salmon fillet – seasoned with salt and pepper
For Sauce – combine
- 2 tablespoons mayonnaise
- 1 ½ tablespoon sour cream
- Zest from 1 lemon
- 1 tablespoon dried dill
Cut top and bottom off 1 lemon; cut into 8 – 10 ¼ inch thick slices. Cut remaining lemon into 8 wedges and set aside. Arrange lemon slices in a single layer across bottom of 12 inch skillet. Scatter herb stems and tarragon and 2 tablespoons minced shallots evenly over lemon slices. Add water and wine.
Place salmon fillets in skillet, on top of lemon slices. Set pan over high heat and bring liquid to simmer. Reduce heat to low, cover, and cook until done, 11- 16 minutes. Remove pan from heat and, using spatula, carefully transfer salmon and lemon slices to paper towel-lined plate and tent loosely with foil.
Return pan to high heat and simmer cooking liquid until slightly thickened and reduced – 4-5 minutes.
Sprinkle individual plates with chopped parsley leaves and place salmon on top, spooning vinaigrette over the fish. Serve with lemon wedges and mayo sauce.