Poached salmon fillet picture

Poached Salmon


Ingredients for 4 portions:

4 salmon fillets (7 oz. each),
1/2 cup dry white wine,
1 cup water,
1/2 teaspoon sea salt,
1 handful julienne vegetables mix
(peppers, carrots, celery, zucchini),
8 asparagus spears,
1 tarragon sprig,
a few rings of white onion,
a few leaves of cilantro,
1 sprig parsley,
the juice of 1/2 lime.


1. Put all the ingredients, except salmon, in a large heavy skillet and bring to a boil.

2. Add the salmon fillets and reduce the temperature to simmer.

3. Cover the skillet with a lid and poach the salmon fillets for about 7 minutes or until the desired doneness.

4. When ready, remove the onion and the fresh herbs from the broth.

5. Share the julienne vegetables in four bowls and place the salmon fillets over them.

6. Pour the poaching liquid over the salmon and decorate the plates with a slice of lime and a few balls of cantaloupe.

7. The best way to cut the cantaloupe balls is with a small butter scoop.

This is a great low-calorie and low-fat recipe, full of vitamins and Omega-3.

To find out the definition of poaching and learn some more cooking techniques visit this page.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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