Poached salmon is easy to make and can be served warm or room temperature. You can top with your favorite sauce or enjoy it just as it is. I like to sear some fresh herbs in some great Extra Virgin Olive Oil and sear the top for just 1 minute to create a lovely lunch or dinner entree. I have use a lovely California oil from Temecula Olive Oil – Olive View Estate.
You will need:
- 4 wild salmon pieces
- 1 1/2 cups white wine
- 1 cup water
- 3 slices lemon
- few sprigs of fresh thyme
- few sprigs of fresh tarragon
- salt and pepper
- 2-3 tbsp extra virgin olive oil – I used Temecula Olive Estate Oil
- few more thyme and tarragon leaves
Step 1: start with some fresh excellent quality wild salmon. Cut into a few portions and add salt and pepper.
Step 2: in a deep saute pan add some white wine, water, lemon slices, a few sprigs of fresh thyme and tarragon.
Step 3: bring liquid to a boil. Once it comes to a boil, reduce heat to low, slip in your fish and cover. Let poach in white mix for between 4-6 minutes or until just cooked through. (this may be a few minutes more of less depending on the thickness of your fish.)
Step 4: remove fish from liquid and gently remove the skin and layer of dark flesh directly under skin.
Step 5: in a small pan add some great Extra Virgin Olive Oil. Once heated add some fresh chopped tarragon and thyme. As soon as they hit the hot oil add the fish with the top side directly on the oil. Cook 30 seconds and remove.
Serve with some fresh steamed asparagus, a squeeze of lemon and another drizzle of oil.