Poached Salmon Fillets

This is an easy and versatile recipe for poached salmon fillets. But it can also be used on other types of fish and seafood. In fact, I have used the leftover broth to poach scallops.At the end you will find a simple recipe for yoghurt dill sauce which is wonderful with salmon.

You’ll need:

-2 tsp olive oil

-1 cup chicken or veggie broth, or water

-½ -1 cup white wine

-a bay leaf

-some peppercorns

-sprigs of fresh parsley and dill

-salmon fillets

The size of pot you’ll need will depend on how much poached salmon fillets you need to prepare. If you are doing a whole fish or many salmon fillets you’ll need a proper fish poaching pan (although I think you might be able to substitute a roasting pan in a pinch). But if you are preparing fish for up to four people, a large, high sided frying pan will do the trick.

Pour in the oil and all the other ingredients except the salmon. The amount of liquid will vary depending on the size of the pan and the amount of fish. You will want to assess that after the fish is added. For the moment just use ½ cup of wine. Add more later if necessary, to ensure that the poaching liquid reaches up at least ¾ of the height of the fillets.

Turn on the burner to the lowest setting and just let the flavors gently blend for about 15– 20 minutes. Then slide the fillets into the pan, adjust the liquid if necessary and simmer, covered, for about 5 minutes. The salmon is cooked when it is uniformly pale pink and flakes easily.

I prefer to serve the fillets without the skin. So, upon removing the fish from the pan use a spatula or egg turner to gently separate the skin from the fillet. Place on a serving plate and pour a little yoghurt dill dressing over top, with more available on the side.

Makes a nice meal with rice and asparagus, followed up with fresh melon or cantaloupe and sorbet.

Easy yoghurt and dill sauce

Mix together:

-1 cup 2% plain yoghurt

-juice of ½ lemon

-2 tsp fresh, chopped dill (or more, to taste)

-1 large clove of garlic, finely minced

Make this up at least one hour, preferably one day, before serving to allow the flavors to blend.

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