Easy Poached Salmon

A simple and flavorful recipe for poached salmon, perfect for any meal. This gluten-free dish serves 1-4 people and is easy to prepare.

25 min total Base: 4 servings 269 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings4 servings

1Base: 4 servings32

Fixed ingredients: Salmon fillets, White wine vinegar, Fennel bulb, Bay leaves, Fresh parsley stalks, Lemon slices, Black peppercorns, Salt, Water — quantities stay the same regardless of serving count.

Salmon fillets

4 pieces(fixed)

White wine vinegar

75 ml(fixed)

Fennel bulb

1 whole(fixed)

Bay leaves

2 leaves(fixed)

Fresh parsley stalks

1 bunch(fixed)

Lemon slices

4 slices(fixed)

Black peppercorns

5 whole(fixed)

Salt

0.5 tsp(fixed)

Water

1000 ml(fixed)

Instructions

1. **Prepare the poaching liquid:** In a large saucepan, combine the white wine vinegar, fennel bulb slices, bay leaves, parsley stalks, lemon slices, black peppercorns, and salt. Add 1 liter of water and bring to a gentle boil over medium heat. Reduce the heat and let it simmer for 10 minutes to allow the flavors to infuse.

2. **Add the salmon:** Carefully place the salmon fillets into the poaching liquid, skin-side down if the skin is on. Ensure the fillets are fully submerged. If necessary, add more water to cover the fish.

3. **Poach the salmon:** Reduce the heat to low, maintaining a gentle simmer. Cover the saucepan and let the salmon cook for 5-6 minutes, or until it is opaque and flakes easily with a fork.

4. **Check for doneness:** To test if the salmon is cooked through, insert a fork into the thickest part of the fillet. If it flakes easily and the flesh is opaque, it's done.

5. **Serve:** Using a slotted spoon, carefully remove the salmon fillets from the poaching liquid. Serve immediately with your choice of sides, such as boiled new potatoes or steamed vegetables.

6. **Optional garnish:** Sprinkle fresh parsley over the salmon before serving for added color and flavor.

💡 Chef's Tip

- For a richer flavor, you can substitute half of the water with dry white wine in the poaching liquid. - To enhance the taste, serve the poached salmon with a light, herby sauce like watercress mayonnaise or salsa verde. - Ensure the poaching liquid is at a gentle simmer to prevent the salmon from becoming tough.

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