Simple Poached Salmon Recipe

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Simple Poached Salmon Recipe
Simple Poached Salmon Recipe photo by Taste of Home
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Simple Poached Salmon Recipe

Read Reviews
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I love this recipe because it's healthy and almost effortless. And the salmon always cooks to perfection! —Erin Chilcoat, Central Islip, New York
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 1-1/2 hours
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 1-1/2 hours

Ingredients

  • 2 cups water
  • 1 cup white wine
  • 1 medium onion, sliced
  • 1 celery rib, sliced
  • 1 medium carrot, sliced
  • 2 tablespoons lemon juice
  • 3 fresh thyme sprigs
  • 1 fresh rosemary sprig
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 salmon fillets (1-1/4 inches thick and 6 ounces each)
  • Lemon wedges

Directions

In a 3-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low 45 minutes.
Carefully place fillets in liquid; add additional warm water (120° to 130°) to cover if needed. Cook, covered, 45-55 minutes or just until fish flakes easily with a fork (a thermometer inserted in fish should read at least 145°). Remove fish from cooking liquid. Serve warm or cold with lemon wedges. Yield: 4 servings.
Originally published as Simple Poached Salmon in Taste of Home April/May 2014

Nutritional Facts

1 salmon fillet: 272 calories, 16g fat (3g saturated fat), 85mg cholesterol, 115mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 29g protein. Diabetic Exchanges: 4 lean meat.

  • 2 cups water
  • 1 cup white wine
  • 1 medium onion, sliced
  • 1 celery rib, sliced
  • 1 medium carrot, sliced
  • 2 tablespoons lemon juice
  • 3 fresh thyme sprigs
  • 1 fresh rosemary sprig
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 salmon fillets (1-1/4 inches thick and 6 ounces each)
  • Lemon wedges
  1. In a 3-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low 45 minutes.
  2. Carefully place fillets in liquid; add additional warm water (120° to 130°) to cover if needed. Cook, covered, 45-55 minutes or just until fish flakes easily with a fork (a thermometer inserted in fish should read at least 145°). Remove fish from cooking liquid. Serve warm or cold with lemon wedges. Yield: 4 servings.
Originally published as Simple Poached Salmon in Taste of Home April/May 2014

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cast_iron_king User ID: 1236761 213620
Reviewed Mar. 30, 2014

"Excellent recipe. The salmon was perfectly done. In the future I will increase the first stage cooking time so the vegetables soften a little more. A nice light entree worth adding to the regular menu."

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