A perfect summer dish that combines the fresh taste of salmon with a delightfully flavored poaching liquid.
- 2 large lemons
- 1/2 cup white wine
- 1 shallot, thinly sliced
- 2 garlic cloves, minced
- 3 sprigs parsley
- 3 sprigs dill, (or ½ to 1 teaspoon dried dill)
- 1 1/2 pounds salmon fillet, sliced into four equal portions
- Kosher salt
- Olive oil, for drizzling (optional)
Instructions
- Prepare the lemon: Zest, then juice one lemon. Slice the second lemon into wedges or rounds for garnish. Set aside.
- Prepare the poaching liquid: In a large saucepan with a lid, combine the wine, lemon juice, shallot, garlic, and 2 sprigs parsley, and 2 sprigs dill. Bring to a simmer over medium heat.
- Season the salmon: Pat the salmon dry and season with kosher salt on both sides.
- Poach the salmon: Place the salmon in the poaching liquid skin side down so it is in contact with the pan. Lower the heat to maintain a simmer and cover. Cook for 5 to 8 minutes, depending on the thickness of the fish and your desired doneness. While the salmon poaches, you may want to baste the fish with some of the poaching liquid. If the pan becomes too dry, add a little additional white wine or water.
- Serve: Transfer the salmon to four serving plates and top with a bit of the poaching liquid. Sprinkle the salmon with lemon zest, chopped parsley, and dill. Add a drizzle of extra virgin olive oil if using. Serve immediately, with lemon wedges or slices on the side.