Photo: Food Muses
Looking for a way to quickly cook some delicious salmon in just one pan? Poaching it is a nice option which grants the cuts a beautiful texture if done right, but runs the risk of completely drying out the fish. For the best textures, you'll want to get the salmon to a temperature of 135 degrees. To get the fish evenly cooked without it drying out, use a higher fat cut closer to the belly. Another secret here is a shallow poach which preserves the flavor of the salmon.
- 2 lbs salmon fillets cut into 4 pieces
- 2 lemons
- 2 tablespoons chopped
- fresh parsley leaves, stems reserved
- 2 tablespoons chopped fresh tarragon leaves, stems reserved
- 1/2 teaspoon minced garlic
- 2 small, minced shallots
- 1/2 cup dry white wine
- 1/2 cup water
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons capers, rinsed and roughly chopped
- 1 tablespoon honey
Cut the ends off a lemon, then cut it into 1/4 inch thick slices. Cut the other lemon into wedges and set aside. Arrange the slices in a layer at the bottom of a 12-inch skillet, then scatter the herb stems and 2 tablespoons of the minced shallots evenly over the lemon slices. Pour in the wine and water.
Place the salmon fillets in the skilled on top of the lemon slices. Set the pan over high head until the liquid begins to simmer. Reduce the heat to slow, cover, and cook about 11 to 16 minutes or so. The sides hould be opaque, but the center of the thickest part is still translucent. A thermometer inserted into the center of the thickest part should read 125 degrees. Remove the pan from the heat and transfer the salmon and lemon slices to a paper towel-lined plate. Tent loosely with foil.
Return the pan to the stove and reduce the liquid over high head about 4 to five minutes. In a bowl, combine the last of the shallots, chopped herbs, capers, honey, and olive oil. Strain the cooking liquid from the pan through a fine-mesh strainer into the herb-caper mixture. Press on it with a rubber spatula to get as much liquid out from it as possible. Combine, then season sace and salmon with salt and pepper to taste. Remove the lemon slices from underneath the salmon. Serve walmon with vinaigrette and lemon wedges on the side.