This salmon is poached with marvelous ingredients like onions, carrots, celery, and wine. Don't pass this one by! Hollandaise sauce is the perfect accompaniment for this dish.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet, heat the butter and saute the onions, carrots, and celery for 5 minutes. Add the water, wine, and salt and pepper to the skillet. Let the mixture simmer for 5 additional minutes.

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  • Wrap the salmon in cheesecloth and place it in the boiling liquid. Lower the heat, cover, and simmer gently for about 15 minutes (5 minutes per pound in case you bought a larger salmon steak).

  • Remove salmon from the skillet carefully, unwrap and serve hot.

Nutrition Facts

423.5 calories; 39.4 g protein; 2.2 g carbohydrates; 121.8 mg cholesterol; 147 mg sodium. Full Nutrition

Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/21/2006
I added some vegetable stock to the poached salmon mixture to intensify the flavour. My family enjoyed it so I would do it again but I would use 3 cups of water instead of 4 and dispense with the cheesecloth-just be gentle on the salmon. Read More
(27)

Most helpful critical review

Rating: 3 stars
03/18/2007
A little lacking in flavor but good and I added peppercorns and chives. I served it with baked artichoke hearts and tomato slices. Read More
(7)
25 Ratings
  • 5 star values: 12
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
01/20/2006
I added some vegetable stock to the poached salmon mixture to intensify the flavour. My family enjoyed it so I would do it again but I would use 3 cups of water instead of 4 and dispense with the cheesecloth-just be gentle on the salmon. Read More
(27)
Rating: 5 stars
02/20/2003
This recipe was just what I needed for a busy day with houseguests. I served rice as a side dish and after the salmon was finished cooking I poured the juices in the pan over the rice. It was fabulous! Read More
(24)
Rating: 4 stars
05/27/2003
This tasted wonderful but I think the cooking time should be increased a bit if you like your Salmon cooked through. A fruity Chardonay went well with this dish. It will appear on my table again. Read More
(21)
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Rating: 5 stars
07/22/2007
I followed the recipe to the letter and it turned out perfectly. Agreed that this would be perfect with a rich sauce like Hollandaise but since I wasn't up for making it I served this hot with the "Elegant Scalloped Potatoes" recipe on this site. The richness of the potatoes really worked with the subtle flavour of the fish. By the way there's a video tutorial of this recipe in the "Tips and Advice" section - very useful if you've never poached before. Read More
(20)
Rating: 5 stars
01/18/2003
I have tried many salmon recipies and I've found this one to be easy and simply delicious. Read More
(17)
Rating: 5 stars
08/22/2003
I tried this recipe for a brunch. It was superb! I didn't precook the onion carrots or celery. Just put them in the water with the wine. It was the hit of the day! Read More
(16)
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Rating: 5 stars
08/12/2005
I replaced 2 cups water with 2 cups chicken stock for extra flavour. I also added 2 tbsp fish sauce and 1 tbsp peppercorns which I thought "kicked it up a notch"! NOTE: This is also really good served chilled on a hot summer's day. Read More
(14)
Rating: 4 stars
02/17/2008
Can skip the butter- does nothing for the recipe. Poaching is a gerat way to keep salmon moist especially if it was previously frozen or is a thin or uneven cut. Added 1/4 of a very juicy lemon squeezed and rind tossed into the pan. Read More
(10)
Rating: 5 stars
01/18/2003
i made this for my in-laws and it was really well received. i don't have a lot of salmon dishes in my repertoire now i have one more! Read More
(8)
Rating: 3 stars
03/18/2007
A little lacking in flavor but good and I added peppercorns and chives. I served it with baked artichoke hearts and tomato slices. Read More
(7)