Poached Salmon Fillets Recipe

1. 1

   Make poaching liquid with white wine, broth, juice of 1/2 lemon, minced scallions should be approximately 1/2 to 3/4 inches in depth.

2. 2

   Do this in a saute/fry pan - have cover ready.

3. 3

   When liquid is gently, very gently boiling add in fillets, cook till pink becomes lighter - maybe 3 min.

4. 4

   Must be covered.

5. 5

   Remove fish when cooked.

6. 6

   Place in oven to keep hot.

7. 7

   Boil down poaching liquid.

8. 8

   Add in cream or possibly yogurt when boiled down a little.

9. 9

   Boil gently to sauce like consistency.

10. 10

    Place fish on warmed plates.

11. 11

    Cover with boiled down sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.