Citrus Poached Salmon
If you have never poached salmon before, you are in for a real treat. Perfectly suited for do-ahead meals for time-crunched schedules and be a lovely addition to your company table. Healthy, light and so quick to prepare makes this dish another fantastic MPM Dinner in a Flash!
Servings: 6 to 8
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
Make Ahead and Storage Tips: salmon may be poached up to 1 day ahead. Cover and refrigerate until serving time. Use leftover salmon within one day.
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 does not 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 Cucumber Raita or .Tzatziki Leftovers make easy lunches to take to work. Just add to a yummy salad and your meal is complete.
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