I have been wanting to increase my fish consumption, but am not all that familiar with fish recipes. My parents eat fish all of the time, but it is usually a piece of salmon grilled on the BBQ, and then they have several different bottled sauces that they like. I recently had a piece of really fresh wild salmon over there, you know, the dark pink fillets. It was so flavorful. I’m now very disappointed with my frozen salmon from Costco taking up valuable space in my freezer. It just doesn’t have nearly as much flavor as the good stuff.
Now my goal is to find a flavorful way to use up the salmon that I do have so that I can free up freezer space, and eat better fish.
Sunday night I was really in the mood for fish after the eating and drinking of the weekend. To try to infuse my fish with more flavor, I finally tried a recipe from a cooking class I attended for my birthday (in August…), for poaching fish. I had never poached fish, or eaten poached fish before attending this class, and I enjoyed how moist the final fish was.
I started with the original recipe from the class, and proceeded to add some veggies that were nearing the end of their life in my fridge.
Poached Salmon Recipe
- 2 cups water
- 1 cup white wine
- 1 Tbsp lemon juice
- 1/2 tsp lemon zest
- 1 small onion chopped
- 1 celery stalk chopped
- 1 carrot chopped
- 1 bay leaf
- 2 thyme stalks
- 1 clove garlic
- salt and pepper
Combine ingredients in a deep skillet and bring to a boil. Boil for 5 minutes, and strain out veggies. Return liquid to the pan, and add salmon filets over medium heat. Simmer for about 6-8 minutes. If the salmon is not completely covered, turn over once during poaching process. The poaching liquid can be frozen and used 3-4 more times.
The salmon turned out pretty good. I might increase the amount of fresh herbs in the poaching broth next time. I re-used the veggies by adding them to some couscous for a side.