Poached Salmon II Recipe - Allrecipes.com
Poached Salmon II Recipe
  • READY IN 25 mins

Poached Salmon II

Recipe by  

"This dish is simple, moist and delicious. You may substitute lemon juice for the wine and omit the garlic if you wish."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Heat wine and water over medium high heat in a large non-stick skillet for 5 minutes.
  2. Slide salmon pieces into poaching liquid and dot with butter. Sprinkle with dried parsley, garlic, salt and pepper.
  3. Bring to a slow boil, reduce heat to medium and poach until salmon flesh is firm, about 10 to 15 minutes.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 15 mins
  • READY IN 25 mins
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Reviews More Reviews

Most Helpful Positive Review
Mar 31, 2007

I thought it was fantastic. I made a few changes in the recipe. For extra moistness I ended up doubling the wine (I used Sherry Wine) and water... and using about 2 TBSP of lemon juice. I also pre-seasoned the meat with ground pepper, garlic salt (I was too lazy to cut fresh garlic) and Old Bay. It was delicious!!!

 
Most Helpful Critical Review
Mar 17, 2003

poached in chicken broth, fish was very moist, but flavorless

 

58 Ratings

Aug 30, 2004

I followed Maritza's lead by using fresh parsley and adding 1/4 cup fresh lemon juice. It was excellent. For the less diet-conscious in my family I topped the salmon with a dilled Hollandaise. No one could get enough!

 
Apr 13, 2008

We loved this recipe. I kicked it a bit for added flavor -- swapped chicken broth for water and fresh basil for the parsley. Fabulous and kind to the waistline.

 
Aug 12, 2009

I used Holland House Vermouth for my wine. Used lots of tarragon flakes instead of parsley. I buttered the tops of the fillets, salted & peppered them & went heavy with the tarragon flakes (sooo good w/salmon). Made a sauce from the poaching liquid after removing cooked salmon. I used a butter/flour paste to thicken, more vermouth, lemon juice to taste & some milk (didn't have cream on hand). I put sauce in a warmed gravy boat and poured it over the salmon as I served it up. My husband said he had never had any salmon as good, EVER! He raved on & on. It really was marvelous, and quite easy. I served it with frozen peas cooked in milk & butter, and boiled potatoes, plus oven bread & a nice white wine. Thanks!

 
Apr 06, 2005

I made this recipe using lemon juice and while very good, it was a little tart. Next time I plan to use 1/8 or 1/4 cup lemon juice.

 
Jan 24, 2003

I made with homemade white wine, and it was a amazing dish! Can't imagine what it would be like with a Cakebread Sauvigon Blanc!!

 
Apr 30, 2008

This recipe was FANTASTIC! In the place of the parsely (since I didn't have any) I used chopped up basil, and i topped it off with an on-the-spot sauce of some of the extra white wine, some alfredo sauce, a pinch of salt, and a small dash of the excess chopped basil. C'est tres magnifique!

 

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Nutrition

  • Calories
  • 405 kcal
  • 20%
  • Carbohydrates
  • 1.3 g
  • < 1%
  • Cholesterol
  • 116 mg
  • 39%
  • Fat
  • 19.1 g
  • 29%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 48.7 g
  • 97%
  • Sodium
  • 137 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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