Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 4 cups water
- 1 lemon, sliced
- 1/2 onion, sliced
- 2 garlic cloves, smashed
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp black peppercorns
- 1/4 cup white wine
- 1/4 cup capers, drained
- 1/4 cup fresh parsley, chopped
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup chicken broth
- 1/4 cup heavy cream
- 2 tbsp lemon juice
- Salt and black pepper, to taste
Special equipment needed:
- Large pot with lid
- Slotted spoon
- Whisk
Step-by-step instructions:
1. In a large pot, combine water, lemon slices, onion slices, garlic cloves, bay leaf, salt, and black peppercorns. Bring to a boil over high heat.
2. Reduce heat to low and add salmon fillets to the pot. Cover with a lid and let simmer for 10-12 minutes or until salmon is cooked through.
3. Use a slotted spoon to remove salmon from the pot and transfer to a plate. Cover with foil to keep warm.
4. In a small saucepan, melt butter over medium heat. Add flour and whisk until smooth.
5. Gradually add chicken broth, whisking constantly until the mixture is smooth and thickened.
6. Stir in white wine, capers, parsley, heavy cream, and lemon juice. Season with salt and black pepper to taste.
7. Cook the sauce for 2-3 minutes or until heated through.
8. Serve the poached salmon with the lemon-caper sauce on top.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Salmon should be poached at a low simmer, around 160-180°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 390
Fat: 22g
Saturated Fat: 9g
Cholesterol: 125mg
Sodium: 1160mg
Carbohydrates: 9g
Fiber: 1g
Sugar: 2g
Protein: 35g
Substitutions for ingredients:
- Salmon fillets can be substituted with any other fish fillets.
- White wine can be substituted with chicken or vegetable broth.
- Heavy cream can be substituted with half-and-half or milk.
Variations:
- Add sliced mushrooms to the sauce for extra flavor.
- Use dill instead of parsley for a different herb flavor.
- Serve the salmon with a side of roasted vegetables or a green salad.
Tips and tricks:
- Make sure the salmon fillets are fully submerged in the poaching liquid to ensure even cooking.
- Use a slotted spoon to remove the salmon from the pot to prevent it from falling apart.
- To make the sauce thicker, add more flour and butter to the mixture.
Storage instructions:
Leftover salmon and sauce can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the salmon and sauce in a microwave-safe dish for 1-2 minutes or until heated through.
Presentation ideas:
Serve the salmon on a bed of rice or quinoa and spoon the sauce over the top. Garnish with lemon wedges and fresh parsley.
Garnishes:
- Lemon wedges
- Fresh parsley
- Sliced capers
Pairings:
- White wine, such as Sauvignon Blanc or Chardonnay
- Crusty bread
Suggested side dishes:
- Roasted vegetables
- Green salad
- Garlic mashed potatoes
Troubleshooting advice:
- If the salmon is overcooked, it will be dry and tough. Make sure to check the fillets after 10 minutes of poaching.
- If the sauce is too thin, add more flour and butter to the mixture.
Food safety advice:
- Make sure the salmon is fully cooked before serving.
- Store leftovers in the refrigerator and consume within 2 days.
Food history:
Poaching is a cooking technique that has been used for centuries to cook delicate foods, such as fish and eggs. The lemon-caper sauce is a classic accompaniment to poached fish dishes.
Flavor profiles:
The poached salmon has a delicate and moist texture, while the lemon-caper sauce adds a tangy and savory flavor to the dish.
Serving suggestions:
Serve the poached salmon with lemon-caper sauce as a main course for a light and healthy dinner.
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