White Wine Poached Salmon Fillets might sound like a dish read from a high class restaurant’s menu, but we guarantee that it is much better made at home.
This recipe is a salmon lover’s delight. The ingredients make it naturally tender and flavourful! You only need 30 minutes to make this one – another reason why I absolutely looove White Wine Poached Salmon Fillets.
In a large frying pan heat the butter, add onions, carrots and celery. Gently cook for 5 minutes.
Add the water, wine, salt and pepper then simmer for 5 minutes.
Wrap the salmon in muslin or cheesecloth and place it in the boiling liquid.
Lower the heat, cover then simmer gently for about 15 minutes (12 minutes per kilo).
Remove salmon from the frying pan carefully, unwrap and serve.
Recipe Hints and Tips:
- White Wine Poached Salmon Fillets can be frozen up to six weeks.