Description
Ina Garten’s poached salmon brings elegant simplicity to seafood preparation with delicate Mediterranean flavors. Delightful herbs and white wine create a gentle, aromatic poaching liquid that elevates salmon to a sophisticated meal you’ll savor with pure culinary pleasure.
Ingredients
Scale
Main Ingredients:
- 1 pound (454 grams) fresh salmon, cut into 4 fillets
- 3 garlic cloves, sliced
- 4 dill sprigs
- 4 lemon slices
Liquid Ingredients:
- ¾ cup (177 milliliters) water
- ¾ cup (177 milliliters) dry white wine (e.g., Sauvignon Blanc, Pinot Grigio, or non-oaky Chardonnay)
Seasoning and Sauce Ingredients:
- 1 ½ tablespoons (22.5 milliliters) minced fresh dill
- ½ cup (120 grams) plain nonfat Greek yogurt
- 1 tablespoon (15 milliliters) fresh lemon juice
- 1 ½ teaspoon (7.5 milliliters) Dijon mustard
- 1 garlic clove, grated on a microplane
- 1 teaspoon (5 milliliters) extra-virgin olive oil
- ½ teaspoon (2.5 grams) kosher salt
- ⅛ teaspoon (0.6 grams) kosher salt
- ⅛ teaspoon (0.3 grams) ground pepper
Instructions
- Prepare the salmon fillets by removing them from the refrigerator and gently seasoning each with kosher salt, ensuring an even coating.
- Select a large, high-sided pan and pour in water and white wine. Scatter fresh dill sprigs and thinly sliced garlic into the liquid, creating an aromatic poaching base.
- Position the pan on the stovetop over medium heat, allowing the liquid to reach a gentle simmer with small bubbles forming around the edges.
- Delicately place the salmon fillets into the simmering liquid, positioning them skin-side down. Crown each fillet with a vibrant lemon slice for added flavor infusion.
- Cover the pan with a tight-fitting lid, allowing the salmon to poach for 5 to 10 minutes, depending on the thickness of the fillets. The fish is perfectly cooked when it becomes opaque and flakes easily with a fork.
- Carefully remove the lemon slices and transfer the poached salmon to serving plates, preparing for the accompanying sauce.
- In a mixing bowl, whisk together Greek yogurt, freshly squeezed lemon juice, Dijon mustard, extra virgin olive oil, kosher salt, and freshly ground black pepper until well incorporated.
- Finely chop approximately 1 1/2 tablespoons of fresh dill and grate one garlic clove directly into the yogurt mixture.
- Thoroughly blend the ingredients until the sauce achieves a smooth, creamy consistency with evenly distributed herbs and garlic.
- Artfully drizzle the herbaceous dill sauce over the poached salmon or present it alongside the fish as a complementary dipping sauce.
Notes
- Poach salmon gently in a fragrant liquid of white wine and water to ensure incredibly moist, tender results.
- Dill sprigs elevate the fish’s natural richness with their bright, herbaceous essence during cooking.
- Fresh lemon slices prevent blandness and introduce a zesty complement to the delicate salmon flavor.
- Time your cooking carefully, watching for that perfect moment of tenderness based on fillet thickness.
- Craft a creamy sauce by whisking Greek yogurt with Dijon mustard, grated garlic, and finely chopped dill for a light, tangy finish.
- Prep Time: 15 minutes
- Category: Dinner, Lunch
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0 g
- Protein: 45 g
- Cholesterol: 75 mg