Poached Salmon with Dill and Lemon recipe

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Ingredients

4 cups water
2 cups white wine
1 lemon, sliced into thin rings, divided
4 each whole black peppercorns
1 sprig fresh dill, minced
1 bay leaf
2 (1 pound) salmon fillets
1 tablespoon honey
1 pinch salt and ground black pepper to taste

Nutrition Info

245.9 calories
carbohydrate: 5.6 g
cholesterol: 55.8 mg
fat: 11 g
fiber: 0.8 g
protein: 19.9 g
saturatedFat: 2.2 g
servingSize: -
sodium: 80.9 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pour water and wine into a large pot. Add 4 lemon slices, peppercorns, dill, and bay leaf, bring to a boil. Reduce the heat until the liquid is calm with tiny bubbles rising to the surface. Allow the mixture to simmer, uncovered, for 20 minutes.

  2. Place 1 salmon fillet, skin-side down, into the pot. Cover and poach the salmon to desired degree of doneness, 12 minutes for pink interior to 17 minutes for fully-cooked. Remove the first fillet, place in a covered dish, and keep warm. Add the second fillet to the liquid and repeat the poaching procedure.

  3. Strain the poaching liquid into a smaller pot. Boil for 5 minutes. Stir in honey, salt, and pepper.

  4. Cut fillets into portions, top with remaining lemon rings, and pour sauce over top.

Recipe Yield

8 servings

Recipe Note

This is an easy-to-make poached salmon dish that requires minimal preparation. It goes well with rice pilaf and steamed asparagus.

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