Poached Salmon

• portionen: 4 servings
• aktive zeit: 5 minutes
• gesamtzeit: 10 minutes

Zutaten

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

Hojiblanca Spanish extra virgin olive oil, (for drizzling (optional)

Anweisungen

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: Nestle the salmon in the poaching liquid. 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 (I stop at 5 minutes). While the salmon poaches chop the remaining sprig of parsley and dill.

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.

Nährwertangaben

• Kalorien: 351 kcal
• Gesamtfett: 18 g
• Gesättigtes Fett: 2.7 g
• Ungesättigtes Fett: 13.8 g
• Cholesterin: 93.6 mg
• Natrium: 79.4 mg
• Gesamtkohlenhydrate: 7.5 g
• Ballaststoffe: 1.8 g
• Zucker insgesamt: 2.2 g
• Eiweiß: 34.7 g