This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe is safe for those with GERD. Choose your sauce wisely.
This recipe is safe for those who are sensitive to gluten.
"On the weekends, some people garden; I slice salmon." -Jerry Della Femina
There is nothing better than a simple poached salmon. It is so easy to make and so versatile. You can poach salmon and serve it right away with almost any sauce or you can chill it for later for sandwiches. Honestly, poached salmon is the perfect picnic food.
The key is temperature. Getting the water to the right shiver at about 180°F to 190°F and adjusting the heat so the water does not overheat and overcook your fish.
Servings: 4 | Serving size: 4 ounces fish
Cooking time: 30 minutes (or less)
This recipe can easily be multiplied and is great hot or cold. Try the chilled salmon in sandwiches or wraps or topping your salad.
Place the water and vinegar in a large skillet over medium high heat.
As the water begins to heat it will start to "shiver". This is when the water is moving gently in the pan but no large bubbles are forming at the bottom of the pan - about 180°F to 190°F.
Add the salmon filets to the poaching water and increase the heat slightly.
Do not let the water come to a higher boil than a shiver. It can be helpful to use an instant thermometer.
Poach the salmon for about 7 - 12 minutes depending on thickness: for medium rare, about 7 to 8 minutes, and for well done, about 10 to 12 minutes.
Remove to a paper towel to blot dry and then place on a plate.
Let the salmon rest for about one minute and serve with your favorite sauce.
Serving size: 4 ounces salmon
|Calories 160||Calories from Fat 63|
|% Daily Value|
|Total Fat 7g||9%|
|Saturated Fat 1g||6%|
|Monounsaturated Fat 2.5g|
|Trans Fat 0g|
|Total Carbohydrates 0g||0%|
|Dietary Fiber 0g||0%|
|Vitamin A 0%||Vitamin C 0%|
|Calcium 0%||Iron 5%|
|Vitamin K 0mcg||Potassium 600mg|