We love a variety of types of Salmon, but one our favorite preparations of Atlantic Salmon is this poached Salmon dish.
No special culinary equipment is needed to prepare this wonderful main course of Atlantic Salmon.
4 Atlantic Salmon Fillets with the skin on
1 cup of Water
1 cup of Dry White Wine
1 cup of Seafood Stock
1 tablespoon of fresh Lemon Juice
1 teaspoon of White Pepper, freshly ground
1 teaspoon of Salt
1 small White Onion, finely chopped
1 tablespoon of Shallots, minced
Lemon Slices as a garnish for serving
In a deep skillet that's large enough to hold the fish (the best option would be a stainless steel or non-stick surface; do not use cast iron), add the water, the dry white wine, the seafood stock, the lemon juice, the white pepper, the salt, the onion, and the shallots. Gently lower the fish into the pan. The liquid should just cover the fish. If it does not cover the fish, add more water and/or wine until the fish is covered by the liquid. Heat it over a medium heat until the liquid is just barely simmering then lower the heat and let the fish simmer so that the liquid is barely simmering. Cook the fish for 3 minutes. Remove the fillets from the heat and allow them to cool in the liquid. Once it has cooled, gently remove the fish fillets from the liquid and set them on a serving plate. Refrigerate the fish for about a half-hour before it is time to serve them.
We enjoy serving this fish at room temperature with the lemon slices for garnish. We serve this with the skin on, but the salmon will separate from the skin easily when eating. We also enjoy serving this salmon with the Niçoise Sauce (which you can easily access by clicking here), and blanched asparagus which also goes great with the Niçoise Sauce.