Warm broth in the pan, orange in the air, and salmon gently turning tender. This Poached Salmon with Orange, Fennel, and White Wine is an easy dinner for two that feels a little special without asking much from you.
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Why Do You Want to Make This?
Poaching is gentle cooking. The salmon sits in hot broth, so it stays soft and takes on the flavor around it. Here that flavor comes from orange, fennel, white wine, onion, and peppercorns.
And the broth is not just for cooking. You serve it with the salmon in a deep bowl, warm and aromatic, with a piece of baguette.
What You Need
- Salmon fillets: The main ingredient. They cook gently and turn tender in the broth.
- Orange: Adds fresh citrus flavor to the poaching liquid.
- Fennel: Gives the broth a soft, slightly sweet anise flavor.
- Red onion: Adds depth and a little sweetness.
- Black peppercorns: Add gentle warmth without making the broth spicy.
- Vegetable stock: The base of the poaching liquid. Make your own vegetable stock easily.
- Dry white wine: Adds brightness and flavor to the broth.
- Water: Keeps the broth balanced.
- Salt: Brings the flavors together.
How to Make It
- Step 1: Zest and juice the orange. Add both to a large pan.
- Step 2: Quarter the fennel and red onion. Add them to the pan with the peppercorns.
- Step 3: Pour in the vegetable stock, white wine, and water. Bring to a boil, then simmer for 10 minutes so the broth takes on the flavor.
- Step 4: Season with salt. Add the salmon and cook on low heat for 10 minutes. Serve in deep bowls with the vegetables, broth, parsley, and baguette.
Top Tips
- Let the broth simmer first: Those 10 minutes give the orange, fennel, onion, and peppercorns time to flavor the liquid.
- Lower the heat when the salmon goes in: Poached salmon cooks gently. The broth should not boil hard.
- Use a pan that fits the salmon: The fillets should sit in the broth without being squeezed together.
- Serve it in deep bowls: The broth belongs on the table too. Spoon it around the salmon.
- Put bread on the side: Baguette is perfect for dipping into the warm white wine broth.
Serve with
Make this when you want a quick salmon dinner that does not feel plain. It is easy enough for a weeknight, but also nice for a quiet dinner for two. This is great with:
- Homemade Baguettes: They fit best here because you can dip the bread into the broth.
- Garlic Herb Bread: Nice when you want a little more flavor on the side.
📖 Recipe
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Ingredients
- 1 orange
- 1 fennel
- 1 red onion
- 5 black peppercorn
- 2 cups vegetable stock
- 1 cup dry white wine
- 1 cup water
- salt, at taste
- 2 salmon fillets
- Fresh Parsley, garnish
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Zest the orange and juice it. Add the zest and juice to a large pan.1 orange
- Cut the fennel into quarters. Peel the red onion and cut it into quarters. Add the fennel, onion, and peppercorns to the pan.1 fennel, 1 red onion, 5 black peppercorn
- Pour in the vegetable stock, white wine, and water. Bring to a boil, then reduce the heat and simmer for 10 minutes.2 cups vegetable stock, 1 cup dry white wine, 1 cup water
- Season the broth with salt. Add the salmon fillets and cook on low heat for 10 minutes, until the salmon is done. Do not let the broth boil hard.salt, 2 salmon fillets
- Serve the salmon in deep bowls with some vegetables and broth.
- Garnish with fresh parsley and serve with baguette.Fresh Parsley
Notes
- Fridge: let the salmon and broth cool, then store covered in the refrigerator. Eat it the next day if possible.
- Reheating: warm gently in the broth over low heat. Do not let it boil hard.
Nutrition
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