Poaching is a delicious, healthy method of cooking that showcases the natural flavour and texture of salmon. Poaching is done by gently simmering the fish in a liquid until it is cooked through. This way of cooking is fast and versatile, making it an excellent method for a weeknight dinner. You can use any liquid to poach the salmon, but a slightly acidic white wine highlights the flavours of the fish best. Add fresh herbs and fragrant vegetables to the broth for more flavour.
Grease the pan thoroughly with the butter. Place the pan over medium-low heat.
Cook the onions and garlic for 2 minutes, until they are fragrant. Add the white wine, fresh dill, salt and pepper. Simmer the liquid for 5 minutes, but do not bring to a boil.
Add the fish to the pan, spooning the white wine over the fillets. Cook the fish for 10 minutes, until it is firm and opaque.
Remove the salmon from the pan with a slotted spatula. Gently set the fillets onto plates for serving.
Substitute chicken broth, orange juice or champagne for the white wine. Serve the poached salmon with rice, potatoes, asparagus or broccoli.
Tips and warnings
- Substitute chicken broth, orange juice or champagne for the white wine.
- Serve the poached salmon with rice, potatoes, asparagus or broccoli.
Things you need
- 1 tbsp butter
- 4 cups dry white wine
- 4 tbsp sliced onions
- 2 tbsp crushed garlic
- 4 sprigs fresh dill
- 1 tsp salt
- 1 tsp pepper
- 4 salmon fillets
- Large saut� pan
- Slotted spatula