Simple Poached Salmon
I love this recipe because it's healthy and almost effortless. And the salmon always cooks to perfection! —Erin Chilcoat, Central Islip, New York
Total TimePrep: 10 min. Cook: 1-1/2 hours
- 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
- 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, just until fish flakes easily with a fork (a thermometer inserted in fish should read at least 145°), 45-55 minutes. Remove fish from cooking liquid. Serve warm or cold with lemon wedges.
Nutrition Facts1 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.
Originally published as Herb & Vegetable Poached Salmon in Taste of Home April/May 2014
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.