Dawson's Poached Salmon

1 Review
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Yield
4 servings
September 2001
RECIPE BY Coastal Living

Ingredients

  • 2 cups dry white wine
  • 2 cups vegetable broth
  • 1 tablespoon sherry vinegar (optional)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 garlic clove, minced
  • 2 tablespoons fresh lemon juice
  • 1 sprig fresh parsley
  • 4 (8-ounce) salmon fillets
  • Dill-Mayonnaise Sauce

How to Make It

Combine first 8 ingredients in a skillet. Bring to a boil; add fillets. Cover and reduce heat; simmer 8 to 10 minutes or until fish flakes when tested with a fork. Serve immediately, or chill 8 hours. Serve with Dill-Mayonnaise Sauce.

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Ratings & Reviews

RobertKaplan's Review

RobertKaplan
July 21, 2011
A great way to serve impeccably fresh salmon. I used a New Zealand sauvignon blanc wine remembering to use a quality wine that could be served with the completed dish. The key is to not over-cook the salmon. A little under-done is better than any over-done. The cooking time is dictated by the thickness of the salmon. Try to obtain uniform thickness in the salmon pieces. I did use the suggested sauce.
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