Wine Poached Salmon

    30 minutes

    Fresh and tender salmon steaks are plunged into a boiling hot stock made of onions, carrots, celery and dry white wine. The salmon absorbs the flavour.

    39 people made this

    Serves: 6 

    • 2 tablespoons butter
    • 1/2 onion, diced
    • 3 carrots, diced
    • 1 stalk celery, diced
    • 4 1/2 cups water
    • 1/2 cup dry white wine
    • salt and freshly ground black pepper, to taste
    • 1 1/2kg salmon steak

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a large frying pan heat the butter, add onions, carrots and celery. Gently cook for 5 minutes. Add the water, wine, salt and pepper then simmer for 5 minutes.
    2. Wrap the salmon in muslin or cheesecloth and place it in the boiling liquid. Lower the heat, cover then simmer gently for about 15 minutes (12 minutes per kilo).
    3. Remove salmon from the frying pan carefully, unwrap and serve.

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    Reviews in English (24)


    I added some vegetable stock to the poached salmon mixture to intensify the flavour. My family enjoyed it, so I would do it again, but I would use 1/4 less water, and dispense with the muslin - just be gentle on the salmon.  -  08 Oct 2008


    I have tried many salmon recipies and I've found this one to be easy and simply delicious.  -  08 Oct 2008


    This recipe was just what I needed for a busy day with houseguests. I served rice as a side dish and after the salmon was finished cooking, I poured the juices in the pan over the rice. It was fabulous!  -  08 Oct 2008