• Ruby Deubry

RECIPE: Wine & Herb Poached Salmon

Updated: Jan 6, 2019


I’m not sure if it’s the weather, the season, or just a phase, but I’m digging soups, broths, sauces and plenty of it! I poached some salmon for dinner one night and the broth was so good I decided not to toss what I didn’t use. A few nights later, I cooked another fillet. This time, I reduced the broth and added other ingredients. I’m not ashamed to say, I licked the bowl. Clean. This was a non-recipe meal, but I’ve tried to recreate it as best as possible. And hands-down to whomever clever food chemist realized that seafood and vanilla are long lost loves!

INGREDIENTS


Two 5-oz. salmon fillets


Poaching liquid


2 cups water

1 cup dry white wine

½ medium onion, sliced into thick rings

1 small leek, white part only, sliced lengthwise

1 large celery stalk, halved then sliced lengthwise

2 garlic cloves, slightly smashed

3 healthy sprigs of thyme and parsley

3 peppercorns, slightly smashed

½ teaspoon coriander seeds, slightly smashed, plus extra for serving

1 bay leaf

Salt


PREPARATION

  1. Place the ingredients for the poaching liquid in a medium saucepan. Bring to a boil over medium heat then cover and simmer on low for 15 minutes to give the aromas time to blend. Season to taste with salt.

  2. Adjust the heat so that the poaching liquid is barely simmering. Place the salmon fillets into the poaching liquid. Cover and let them poach until just cooked through – about 10 minutes.

  3. Remove from the heat and let the salmon continue to cook in the poaching liquid for another 3 minutes. Tip: the salmon should be melt-in-your mouth tender. Look for the sides of the salmon being slightly extended. It should also flake lightly when pressed on the top.

  4. Reserve 1-1/2 cups of the poaching liquid. Serve the remaining broth and salmon with the onions, leaks and celery. You can sprinkle a few extra crushed coriander seeds on top for a pop of flavor.

© 2020 Ruby Deubry