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Wine-Poached Salmon with Dill

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"Quick and easy meets delicious and wholesome in this wine-poached salmon with dill and scallions. Tastes great hot or can be refrigerated and enjoyed the next day with another dash of soy sauce."
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25 m servings 331
Original recipe yields 4 servings


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  1. Season salmon with seasoned salt.
  2. Combine chicken broth, wine, and ginger in a large saucepan and bring almost to a boil.
  3. Set aside about a teaspoon of the dill and green onion for the sauce. Add the rest to the pot; then add salmon. Cover, reduce heat to low, and cook until easily flaked with a fork, 8 to 10 minutes, or until desired doneness. Remove salmon from pot carefully using a slotted spoon or spatula and place on a plate.
  4. Combine 2 tablespoons of poaching liquid from the pot with reserved teaspoon of dill and green onion; add soy sauce. Pour over salmon before serving or after plating.


  • Cook's Notes:
  • You can use regular salt instead of seasoned salt and ground ginger instead of fresh.
  • If it doesn't look like there's enough liquid in your pot to completely cover the fish, add more wine, broth, or water.

Nutrition Facts

Per Serving: 331 calories; 16.4 2.8 29.7 85 616 Full nutrition

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