Poached Salmon Recipe

Name: Poached Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 2 carrots, cut into 1/4 inch slices; 1 leek, trimmed, washed, and cut into 1/4 inch slices; 1 lemon, cut into 1/4 inch slices; 4 sprigs fresh thyme; 10 sprigs flat leaf parsley; 1 bay leaf; 1/2 teaspoon whole black peppercorn; 1/2 teaspoon whole coriander seed; 2 tablespoons coarse salt; 2 cups dry white wine; 24 ounces salmon steaks

Servings: persons

2 carrots, cut into 1/4 inch slices
1 leek, trimmed, washed, and cut into 1/4 inch slices
1 lemon, cut into 1/4 inch slices
4 sprigs fresh thyme
10 sprigs flat leaf parsley
1 bay leaf
1/2 teaspoon whole black peppercorn
1/2 teaspoon whole coriander seed
2 tablespoons coarse salt
2 cups dry white wine
24 ounces salmon steaks

1
Combine all ingredients except salmon in a saucepan large enough to hold the salmon steaks.
2
Add water to make liquid 1 1/2 to 2 inches deep.
3
Let stand 1/2 hour to blend flavors in the liquid.
4
Bring liquid to a boil and reduce heat to a very slow simmer.
5
Add salmon and cover.
6
Cook very slowly until fish is firm, usually 6 to 8 minutes, careful not to overcook.
7
Garnish with your favorite cucumber sauce.
8
Serve over rice.

No nutrition data on file — estimate from the ingredient list.

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: 2 carrots, cut into 1/4 inch slices, 1 leek, trimmed, washed, and cut into 1/4 inch slices, 1 lemon, cut into 1/4 inch slices, 4 sprigs fresh thyme, and more.

Yes, 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.

Poached Salmon

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