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Poached Salmon II

Poached Salmon II

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
lor

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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 {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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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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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

lindseyerin
152

lindseyerin

3/31/2007

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!!!

BEACHBUM72
95

BEACHBUM72

8/30/2004

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!

Beverley
79

Beverley

4/13/2008

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.

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