Try this Cold Poached Salmon recipe, or contribute your own.
Suggest a better descriptionPlace the salmon fillets in a deep skillet and add just enough water to barely cover. Remove the salmon to a plate and set aside.
To the water in the pan, add the wine, vinegar, garlic, bay leaf, and salt. Bring this mixture to a boil, then lower the heat and simmer for 5 minutes for the flavors to meld. Using a slotted spoon or heatproof spatula, gently lower the salmon fillets, skin side up, into the simmering liquid; make sure the liquid just covers the fish.
Adjust the heat so the surface of the liquid barely ripples and only a few bubbles rise to the surface. Cook 8 to 10 minutes, then test for doneness with a fork or instant read thermometer. The flesh should be flakey. If using an instant-read thermometer, it should register 135 degrees F. Remove the skin from the salmon and place on a plate. Cover and refrigerate until ready to serve.
About 30 minutes before serving, remove the plastic wrap or cover and let the food come to room temperature. Garnish with parsley sprigs. Serve with Tangy Mustard-Mayo Sauce.
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Serving Size: 1 Serving (263g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 491 | ||
Calories from Fat: 274 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.5g | 41 % | |
Saturated Fat 6.9g | 35 % | |
Monounsaturated Fat 8.6g | ||
Polyunsanturated Fat 8.8g | ||
Cholesterol 124.7mg | 38 % | |
Sodium 1144.3mg | 39 % | |
Potassium 855.5mg | 23 % | |
Total Carbohydrate 1.3g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.1g | ||
Protein 46.5g | 66 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 491
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