Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

Any fish can be poached--cooking time will vary depending on the size and thickness of the fillets. Serve them warm or cold.

Cheryl Slocum
Recipe by Cooking Light April 2015

Gallery

Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

hands-on:
15 mins
total:
15 mins
Yield:
Serves 4 (serving size: 1 fillet)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Simmer first 7 ingredients in a large skillet over medium-low heat. Why? Water, fish stock, milk, beer, and even oil all work for poaching. The herbs and spices, aromatic vegetables, and acidity of wine or lemon add incredible flavor.

    Advertisement
  • Place salmon, either skin side up or skin side down, in pan. How? Choose similar-sized fillets and avoid crowding the pan so that liquid surrounds each piece of fish for even cooking.

  • Poach 3 minutes on each side or until desired degree of doneness. Remove fillets immediately. Is it done? Fish is ready when opaque throughout (a sharp knife will slide through easily).

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

297 calories; fat 9.6g; saturated fat 1.3g; mono fat 2g; poly fat 2.2g; protein 37g; carbohydrates 6g; fiber 1g; cholesterol 89mg; iron 2mg; sodium 231mg; calcium 49mg.
Advertisement
Advertisement