Cold Poached Salmon Recipe

Name: Cold Poached Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups water; 1/4 cup white wine vinegar; 1/4 cup dry white wine; 2 bay leaves; 1 teaspoon whole white peppercorns; 1 teaspoon dried thyme; 1 small onion, peeled and chopped; 1 carrot, washed and chopped; 2 stalks celery, washed and chopped; 1 leek, washed and chopped; 4 five-ounce fresh salmon filets, all skin and bones removed

Servings: persons

1 1/2 cups water
1/4 cup white wine vinegar
1/4 cup dry white wine
2 bay leaves
1 teaspoon whole white peppercorns
1 teaspoon dried thyme
1 small onion, peeled and chopped
1 carrot, washed and chopped
2 stalks celery, washed and chopped
1 leek, washed and chopped
4 five-ounce fresh salmon filets, all skin and bones removed

1
Tie the peppercorns and dry herbs together in a little bundle of cheese cloth.
2
Combine the liquids in a large pot or skillet.
3
Bring to a boil.
4
Add the vegetables and the herb bundle to the court bouillon ingredients, bring to a boil and cook for 20 to 25 minutes.
5
Reduce to a simmer and add the salmon filets.
6
Simmer, covered, for 10 to 12 minutes.
7
Turn off the heat and allow the salmon to cool in the bouillon.
8
When completely cold, remove the salmon from the bouillon.
9
Drain on paper towels to dry completely.
10
Cover the fish with plastic wrap, and place in a refrigerator to chill for 1 to 2 hours, or until ready to serve.
11
Serve with herb mayonnaise or vinaigrette.

237

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups water, 1/4 cup white wine vinegar, 1/4 cup dry white wine, 2 bay leaves, and more.

Yes, Cold Poached Salmon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cold Poached Salmon

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