If you have never poached salmon before, you are in for a real treat. Perfectly suited for do-ahead meals for time-crunched schedules plus this dish will be a lovely addition to your company table. Healthy, light and so quick to prepare makes this salmon another fantastic MPM Dinner in a Flash!
There are many ways to create poaching stock for fish. My version features simple ingredients including fresh herbs paired with subtle citrus overtones from just-squeezed oranges, lemons and limes.
To prepare the stock: place water and fruit juices into a large deep skillet with ample room to hold the fish as well as the poaching liquid. Lay salmon fillet in skillet, skin-side down.
Place fruit slices, green onions, carrots, herbs, salt and peppercorns on top of salmon. If salmon is not completely submerged, add more water.
Over high setting, heat stock, uncovered just until boiling.
Remove from heat. Cover with a tight-fitting lid (or wrap skillet tightly with foil) Let stand for about 20 minutes.
Uncover and test for doneness. Salmon is cooked through when firm to the touch and opaque. Another way to tell if salmon is done is if it flakes easily with a fork.
With a spatula in each hand, carefully lift out the salmon and place on a plate. (Salmon may crack slightly which is ok.) If desired, save stock for another use. Let salmon cool for 10 minutes.
Cover and chill salmon for at least 2 hours or up to one day. Transfer to a decorative platter. Garnish with green onions, orange, lemon and lime slices and you are done.
Citrus Poached Salmon
Ingredients
- 2 pounds salmon fillet skin on, wild-caught preferred (see MPM Mini-Bites)
Poaching Stock
- About 8 cups water
- Juice of 1 orange
- Juice of 2 lemons
- Juice of 2 limes
- 1 lemon sliced
- 1 orange sliced
- 1 lime sliced
- 2 green onions sliced
- 2 carrots sliced
- 5 sprigs each fresh dill and parsley
- 1/2 teaspoon kosher salt
- 12 whole peppercorns
Garnishes
- 4 green onions trimmed
- 1 orange sliced
- 1 lemon sliced
- 1 lime sliced
Instructions
- Place water and fruit juices into a large deep skillet with ample room to hold the fish as well as the poaching liquid. Lay salmon fillet in skillet, skin-side down.
- Place fruit slices, green onions, carrots, herbs, salt and peppercorns on top of salmon. If salmon is not completely submerged, add more water.
- Over high setting, heat stock, uncovered just until boiling.
- Remove from heat. Cover with a tight-fitting lid (or wrap skillet tightly with foil) Let stand for about 20 minutes.
- Uncover and test for doneness. Salmon is cooked through when firm to the touch and opaque. Another way to tell if salmon is done if it flakes easily with a fork.
- With a spatula in each hand, carefully lift out the salmon and place on a plate. (Salmon may crack slightly which is ok.) If desired, save stock for another use. Let salmon cool for 10 minutes.
- Cover and chill salmon for at least 2 hours or up to one day. Transfer to a decorative platter. Garnish with green onions, orange, lemon and lime slices.
Notes
Notes
The secret to perfectly poached salmon is to create an airtight environment that can cook the fish gently in the hot stock. Contrary to what you may have heard, poaching doesn’t require any special equipment.
Truthfully, all you need is a deep skillet large enough to hold the poaching stock and the salmon. As some of the larger skillets do not come with lids, tightly wrapping with foil works just as well. However, if you have a fish poacher, by all means use it.
If desired, skin may be carefully removed after chilling. However with larger pieces, you run the risk of the salmon breaking if you want to serve a whole fillet. (You can also slice the salmon into individual portions and then remove the skin.) Salmon can be poached without the skin, however, I have found it can lose some of its moisture.
Poached salmon pairs perfectly with a yogurt- cucumber sauce like Tzatziki. Leftovers make easy lunches to take to work. Just add to a yummy salad and your meal is complete. Other salmon dishes you may enjoy are Herb-Crusted Salmon Salad and Salmon en Parchment. Visit my Pudge-Busting recipe collection for more of my favorites.
Coming to the Blog: a hearty and delicious Moroccan casserole!
Hungry for More?
I invite you to visit my Recipe Collections where lots of goodies such as Pudge-Busting Dishes, Pack ‘n Go Lunch Favorites, Favorite Poultry Dishes, Dinners in a Flash, Freezer-Friendly Meals, Favorite Crockpot Dishes, and Healthier Indulgences are awaiting your discovery!
Can You Become a Meal Planning Maven Success Story?
YES! Contact me for more information about my services. I would love to share my healthy eating secrets you can use, today, tomorrow and always. My specialties include creating customized meal planners and one- on- one food coaching using tried ‘n true methods. Whether your goal is to feed your family healthier meals, build a collection of quick ‘n easy recipes, “go gluten-free,” or perhaps knock off that pesky “pudge” that has already found its way to your middle over the holidays …I’d LOVE to try to help!
MPM’s Success Stories
I Would LOVE to Hear from You!
If you enjoy my blogs, please take a moment to leave me a comment. Find a recipe you love? Then do drop me a note! For your convenience, there is a section located at the end of each blog. Thanks!
“Get Social” with MPM!
 |
 |
 |
 |
 |
 |
Linda Shapiro, Meal Planning Maven
33 Responses