cold poached salmon

Categories: Fish and Seafood, Posted by Sandy Bergsten


4 6-ounce salmon fillets, skin and pin bones removed

Pinch of Kosher salt

½ cup dry white wine 

½ cup water

1 large shallot or small onion, peeled and thinly sliced 

Several sprigs of fresh dill

A sprig of fresh parsley

¼ teaspoon black pepper corns

Fresh lemon to serve



Sprinkle the salmon fillets with a little kosher salt. Put the wine, water, dill, parsley and shallots or onions and peppercorns in a sauté pan with a tight-fitting lid and bring to a simmer on medium heat.

Place salmon fillets, former skin-side down in the pan. Cover.

Cook 5 to 10 minutes, depending on the thickness of the fillet, until just done. Take care not to overcook. 

Carefully transfer the salmon fillet to a platter. Dab off any white bits and let stand at room temperature for 15 minutes. Cover loosely with plastic wrap and refrigerate until cool.

Serve with lemon slices, dill sauce and cucumber salad.


Serves 4

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