Poached Salmon with Orange, Fennel, and White Wine
Easy poached salmon with orange, fennel, and white wine broth. Tender, aromatic, and ready in 20 minutes for dinner for two.
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
Ingredients you need per step are listed below the step in Italic
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
1. What is poached salmon? Poached salmon is salmon cooked gently in hot liquid, such as broth, wine, or water. The gentle heat keeps the fish tender.
2. How long does poached salmon take? This poached salmon takes 10 minutes to cook after the broth has simmered. The total recipe time is 20 minutes.
3. Should the broth boil when the salmon is in the pan? No, keep the heat low once the salmon is added. A hard boil is too rough for delicate fish.
4. Can I make poached salmon without wine? Yes, replace the white wine with extra vegetable stock. The broth will be milder, but it will still work.
5. What do you serve with poached salmon? Serve this poached salmon with baguette, because the broth is part of the dish.
6. Storage
- 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
Calories: 443kcal | Carbohydrates: 28g | Protein: 37g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 1104mg | Fiber: 6g | Sugar: 16g | Vitamin A: 882IU | Vitamin C: 53mg | Iron: 3mg
Have you tried this recipe?Show @byAndreaJanssen or tag #byAndreajanssen
