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 contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"I know a place where the wild thyme blows, where oxlips and the nodding violet grows." -William Shakespeare
Poached salmon makes a great summer lunch or picnic dinner. Chill well and top with a light vinaigrette and you have the perfect meal.
To cook by gently simmering in liquid that is just below the boiling point (180 to 190 degrees) is called poaching. This is the temperature at which the water starts to move. Julia Child called this stage a "shiver," and James Beard referred to it as "feeble ebullition." This is also the temperature at which food is blanched. Many foods can be poached - fish, chicken, eggs.
Poaching an egg is the best way to learn how to poach. The fresher the egg the better, and it's best to start with one that's chilled. The water has to be at a stage that is not boiling with full bubbles, but hot enough to cook the egg quickly.
Crack the egg into a teacup and then pour the egg from the cup into the poaching water. (This is so that if you break the yolk the egg won't be wasted.) Let the egg cook slowly, watching so that the water never comes to a full boil. Use a slotted spoon to remove the egg from the water.
Servings = 2 | Serving size =4 ounces salmon with vinaigrette
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes very good leftovers and the poached salmon will keep well, refrigerated, for 3-4 days. Note that cooking time does not include chilling time.
|1 Tbsp||white wine vinegar|
|2 4 ounce||salmon filets (without skin)|
|1 Tbsp||olive oil|
|2 tsp||lemon juice|
|2 tsp||Dijon mustard|
|1/2 tsp||fresh thyme leaves|
Place a large skillet over high heat.
Add the water and vinegar.
As the water begins to come to a boil, reduce the heat to medium and add the salmon.
Poach the salmon for about 8 to 12 minutes, until just firm.
Remove the salmon from the pan and drain on a paper towel.
When ready to serve, place the olive oil, lemon juice, mustard, salt, thyme leaves, and honey in a small bowl.
Whisk until blended and serve on top of the chilled poached salmon.
Serving size = 4 ounces salmon with vinaigrette
Servings = 2
Amount Per Serving
|Calories 232||Calories from Fat 127|
|% Daily Value|
|Total Fat 14g||23%|
|Saturated Fat 2g||8%|
|Monounsaturated Fat 7g|
|Trans Fat 0g|
|Total Carbohydrates 2g||2%|
|Dietary Fiber <1g||1%|
|Vitamin A 0%||Vitamin C 12%|
|Calcium 0%||Iron 4%|
|Vitamin K 4 mcg||Potassium 580 mg|
|Magnesium 35 mg|