Lunch
Citrus Poached Salmon
Salmon meets its perfect partner with a citrus poach and perfectly crunchy asparagus. This meal is perfect for lunch or a light dinner.
Servings:
4
Total Time:
20m
Prep Time:
4m
Ingredients
- 2 large lemons or oranges, zested and juiced
- 1/2 cup white wine
- 1 small shallot, thinly sliced
- 2 garlic cloves, minced
- 3 stems fresh thyme
- 1 ½ pounds salmon fillet, pinbone out, cut into four equal portions
- 1 tablespoon unsalted butter
- 1 bunch asparagus, woody stalks removed
- kosher salt, to taste
- freshly ground black pepper, to taste
- olive oil, as needed
- fresh parsley, roughly chopped, for garnish
READY TO MAKE!
Make this recipe using our Reserve Pro skillet
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Preparation Instructions
- In the 28cm skillet, stir together the citrus juice, wine, shallot, garlic, and thyme. Bring to a simmer over medium heat.
- at the salmon dry on both sides then season with salt and pepper. Arrange the salmon in the poaching liquid, lower the heat to maintain a simmer and cover. Cook for 5 to 8 minutes, depending on the thickness of the fish and your desired doneness. Use a fish spatula to transfer the fish to a plate. Turn the heat up and reduce the poaching liquid until it has thickened enough to coat the back of a spoon. Lower the heat and swirl in the butter until melted. Taste and adjust the seasoning of the sauce as desired before pouring it over the salmon.
- Return the saute pan to the medium high heat and add a few drizzles of olive oil. Place the asparagus in the hot pan and cook for 3 to 4 minutes or until the asparagus is bright green but still has a bite. Season with salt and pepper.
- To serve: Arrange the asparagus on a plate, top with a piece of salmon and chopped fresh parsley, if desired.
Tips
This recipe will also be delicious with a white fish such as cod, halibut or rockfish; Just adjust the cooking time based on the fish you are using.
