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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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An easy 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, prepare the broth, cut the pore into .5cm slices and place them in a bowl with water to remove any soil they have in the pore.
The yellow lemon is cut into .5cm slices.
The carrots are peeled and cut into slices.
In a pot with hot water add the leek, the lemon, the carrot, the pepper, the thyme and the bay leaves. It is heated until it starts to boil.
Salmon fillets are seasoned with salt on both sides.
A frying pan that holds the 4 fillets is heated over medium heat. The fillets are placed and covered with the broth. And they 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

They are placed on the serving plate and garnished with lemon wedges 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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