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Poached salmon

  • 0:05 Prep
  • 0:10 Cook
  • 4 Servings


  • 1/2 cup dry white wine
  • 2 dried bay leaves
  • 1/2 teaspoon whole black peppercorns
  • 1 medium lemon, thinly sliced
  • 4 (200g each) salmon fillets, skin on
  • Steamed chat potatoes, to serve
  • Salad leaves, to serve


  • 1
    Place wine, bay leaves, peppercorns, lemon and 2 litres cold water in a large, deep frying pan over medium heat. Bring to a gentle simmer.
  • 2
    Reduce heat to low. Add salmon. Cook, covered, for 10 minutes or until just cooked through. Using a spatula, remove salmon from liquid.
  • 3
    Serve with potatoes and salad leaves.

Source: taste.com.au


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