Poached Salmon II

Poached Salmon II

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"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

25 m servings 405 cals
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Original recipe yields 4 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

49
  1. 66 Ratings

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Most helpful positive review

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 als...

Most helpful critical review

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

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 als...

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. N...

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.

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...

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.

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

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 alfr...

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!!

I tried this with fresh parsley instead of dried. It was moist and had a nice subtle flavor. I think I will add a little lemon juice next time.