Poached salmon

title="Poached salmon"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Poached-salmon.jpg" srcset="https://img.taste.com.au/RpuN-t95/w720-h480-cfill-q80/taste/2016/11/poached-salmon-81243-1.jpeg 720w, https://img.taste.com.au/W2QZp0lK/w643-h428-cfill-q90/taste/2016/11/poached-salmon-81243-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Poached salmon"
/>

(14) Rate it

• 0:05 Prep


• 0:10 Cook


• 
  4 Servings


• Capable cooks

We have the chef's secrets on poaching. With our clever tips you won't have to go out for dinner!

Featured in
Nutrition information, Main recipes

Ingredients

• 1/2 cup dry white wine


• 2 dried bay leaves


• 1/2 teaspoon whole black peppercorns


• 1 medium lemon, thinly sliced


• 4 (200g each) salmon fillets, skin on


• Steamed chat potatoes, to serve


• Salad leaves, to serve

Method

• 
  
  
  Step 1
  
  
  
  
  Place wine, bay leaves, peppercorns, lemon and 2 litres cold water in a large, deep frying pan over medium heat. Bring to a gentle simmer.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Reduce heat to low. Add salmon. Cook, covered, for 10 minutes or until just cooked through. Using a spatula, remove salmon from liquid.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Serve with potatoes and salad leaves.
  
  
  

• High protein


• Low carb


• Low kilojoule


• Low sodium


• Low sugar


• Lower gi

Nutrition

• 1688 kj

  Energy




• 21g

  Fat Total




• 6g

  Saturated Fat




• 1g

  Fibre




• 48g

  Protein




• 130mg

  Cholesterol




• 91.94mg

  Sodium




• 1g

  Carbs (sugar)




• 1g

  Carbs (total)

All nutrition values are per serve

Notes

Chef's tips: Poaching: Fill a deep, heavy-based frying pan with enough water to cover salmon. Bring water to a simmer then reduce heat to low. Keep pan covered during cooking to create steam and help cook fish faster and more evenly.

• Author: Emma Braz


• Image credit: Cath Muscat


• Publication: Super Food Ideas

Source: taste.com.au