White Wine–Poached Salmon
You can also serve this recipe chilled.
Serves: 4Hands-on: 15 minutesTotal: 25 minutesDifficulty: Easy
- 4 portions of fresh Atlantic salmon (6 oz. each), center-cut fillets, bones and skin removed
- 1⁄2 tsp. salt
- 1⁄2 tsp. ground black pepper
- 1⁄4 cup dry white wine
- 2 bay leaves
- 2 Tbsp. chopped fresh scallions
- 2 Tbsp. lemon juice
- 1 Tbsp. extra-virgin olive oil
- 1 Tbsp. nonfat plain yogurt
- 2 medium cucumbers, peeled and halved lengthwise, seeded and cut into 1⁄4-inch slices
- 4 sprigs fresh basil
- 1 lime, cut into wedges for serving
- Season the fillets with salt and pepper. Place the fish in a nonstick sauté pan large enough to hold the fillets. Add the wine, bay leaves, chopped scallions, and enough water to come 1⁄8 inch up the side of the fish. Cover with a lid. Bring to a simmer and poach over medium heat for about 5 minutes. Turn off the heat and allow the fish to finish cooking, covered, for 6 minutes. Using a slotted spatula, gently remove the fillets from the pan to a warm plate; keep warm.
- Whisk together the lemon juice and olive oil in a small bowl. Add the yogurt and cucumbers; toss well to combine. Season to taste with salt and pepper. Place the cucumber mixture on each plate and top with salmon fillets. Garnish with fresh basil sprigs and serve with lime wedges.