Poached Salmon
Salmon fillets poached in a high-sided pan with vegetable broth, lemon slices, shallots and fresh dill. Easy and ready in under 20 minutes.
Servings: 4 servings
Equipment
Ingredients
- 1 cup vegetable broth
- 1 tablespoon white wine vinegar
- 1 lemon sliced
- 1 shallot thinly sliced
- 2 cloves garlic sliced
- 5 sprigs fresh dill plus more for garnish
- ½ teaspoon black pepper
- 4 (6-ounce) salmon fillets
- ½ teaspoon salt
Instructions
- In a large deep skillet, combine the broth, vinegar, lemon, shallot, garlic, dill, and pepper. Bring the liquid to a gentle simmer over medium heat.
- Carefully add the salmon fillets to the skillet, skin-side down. Season with the salt and cover the skillet.
- Let the salmon poach in the liquid until cooked to an internal temperature of 145°F, about 5-8 minutes. The exact cooking time will depend on the thickness of your fillets.
- Carefully remove the salmon from the poaching liquid using a slotted spoon. Transfer the salmon fillets to serving plates and garnish with fresh dill.
- Serve with hollandaise sauce, if desired.
Notes
Storage: Kept in an airtight container in the fridge, the boiled salmon will last for about 3 days. I'd recommend just warming it for a couple of minutes on low heat in the microwave.
Nutrition
Serving: 16-ounce fillet | Calories: 260kcal | Carbohydrates: 5g | Protein: 34g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 603mg | Potassium: 904mg | Fiber: 1g | Sugar: 2g | Vitamin A: 220IU | Vitamin C: 16mg | Calcium: 34mg | Iron: 2mg
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