Poached Salmon Over Rice

 Poached Salmon Over Rice

 

 

 

 

 

 

 

 

 

 

 

 

 Poached Salmon is the quickest, easiest, and sneakily swankiest way to cook salmon. It’s simply simmered until it reaches tender perfection—and it’s done in just 15 minutes!  That’s right!  From start to finish, it takes only 15 minutes and there is no fishy smell after you cook it.  And it’s a lighter way to Enjoy Salmon. Poaching is healthy! Unlike pan seared or baked salmon, you don’t need any oil, and your salmon comes out nice and moist.

 

Poached Salmon Over Rice

 

4 (6-ounce) salmon fillets, wild caught if possible

¾ teaspoon kosher salt

Fresh ground black pepper

½ cup dry white wine or chicken broth

¼ cup water

1 lemon, sliced, plus more for serving

1 handful dill sprigs, plus more for serving

 

 

 

 

 

 

 

 

 

 

 

 

Pat the salmon dry and season generously with the salt and black pepper.

In a large skillet, place the white wine or chicken broth, water, lemon slices, and dill sprigs. Place salmon pieces on top, skin side down. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bring to a simmer and cover. Cook 5 minutes for thin salmon and 7 minutes for thick salmon, until the fish is tender and cooked through and the internal temperature is between 125 to 130 degrees when probed in the center.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Remove from the pan and place on a platter. I cut mine into chunks but you can leave your fillets whole if desired.  Serve over a fresh bed of rice.

 

 

 

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