Poached Salmon

Brynie Greisman Recipe By
  • Cook & Prep: 25 m
  • Serving: 6
  • No Allergens

This salmon is really simple to prepare and tastes even better the next day. You can dress it up with any of the sauces below.

Ingredients (12)

Main ingredients

Basil Mayo Dressing

Start Cooking

Make the Salmon

  1. Bring all ingredients, aside from the fish, to a boil in a wide, low pot. Add the salmon and cook for approximately 10–15  minutes. Gently remove the fish from the pot and transfer it to a platter or glass dish. Pour the liquid over the fish, cover, and refrigerate.

     

Note:

This is a mild-tasting fish. If you prefer, you can add two tablespoons of lemon juice and a little more sugar for a more intense flavor. Also, I tried it once with 1/2 cup semi-dry white wine and 1/4 cup sweet white wine; it was really tasty.

Tip:

Fish spoils quickly, even in the refrigerator. Try to buy fish on the day you are cooking it, but if you have to keep it even overnight, place it in a large strainer set over a bowl, pile ice on top of the fish, and refrigerate. The melting ice will rinse away any bacteria and keep the fish in better condition.

Make the Dressing

Poached salmon tastes delicious with basil mayonnaise (see photo)

  1. Puree everything in a food processor. Cover and refrigerate.

     

Note:

You can also use dill mayo or  cilantro mayo. It also tastes very good with Salsa Verde, which is an uncooked green Italian sauce — but it’s not Pesachdig.

 

EMAIL
Please Log in to post a review How'd it turn out? Write a review. POST
Community Rating No Ratings Yet.
Please Log in to ask a question How'd it turn out? Write a review. POST

Sign up for our
NEWSLETTER

For the latest and trendiest recipes!
BACK TO TOP