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Deborah

Deborah Dana
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Recipe of Poached Salmon
Recipe

Poached Salmon

30 mins
Half
12
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A simple way to cook poached salmon in a French broth, bouillon. Prepare this recipe and be surprised by its flavor.
Learn more about Deborah Dana

Ingredients

4 portions
  • 1 leek
  • 2 yellow lemons
  • 1 celery
  • 2 carrots
  • 1 tablespoon black pepper
  • 2 leaves bay (laurel)
  • 1 branch thyme
  • 4 salmon fillet, with skin
  • 1 bunch dill weed

Preparation

First the broth is prepared, the pore is cut into slices of .5cm and placed in a bowl with water to remove any dirt they have in the pore.
The yellow lemon is cut into slices of .5cm.
The carrots are peeled and cut into slices.
In a pot with hot water add the pore, lemon, carrot, pepper, thyme and bay leaves. It is heated until it starts to boil.
The salmon fillets are seasoned with salt on both sides.
Heat a frying pan over medium heat where the 4 steaks fit. The fillets are placed and covered with the broth. And cook for 6-8 minutes, until the fish is opaque.
The fillets are removed from the water and placed on waxed paper. The skin is removed with a fork.

PRESENTATION

Place them on the platter to serve and decorate with slices of yellow lemon and fresh dill.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Provided by USDA
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