Poached Salmon

Total Time:
2 hr 25 min
Prep:
30 min
Inactive:
40 min
Cook:
1 hr 15 min

Yield:
8 servings
Level:
Intermediate

Ingredients
  • 1 side salmon, skinned and boned
  • 1 sliced onion
  • 2 tablespoons coriander seed
  • 2 tablespoons turmeric
  • 1 bay leaf
  • 2 tablespoons peppercorns
  • 2 habaneros, halved
  • 2 cups orange juice
  • 2 cups white wine
  • 2 cloves garlic, sliced
  • Sea salt
  • Olive oil, for drizzling
Directions

Preheat oven to 225 degrees F.

Place salmon in a nonreactive baking dish. In a 4-quart saucepan place remaining ingredients. Bring ingredients to a simmer and simmer for 1 hour. Strain liquid and cool. Pour liquid over salmon and cover with parchment paper. Place in oven and cook for 15 minutes. Remove from oven and leave in liquid until ready to serve. When ready to serve, remove from liquid with a slotted spatula, sprinkle with sea salt and drizzle with olive oil.


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    I don't understand the other positive reviews. Ew. Besides the taste (which was gross), my main problem with this recipe was the fact that I had to throw out 2 cups of white wine. For such an expensive poaching liquid I was hoping to be able to make a sauce out of it. Unfortunately, it was so pungent, acidic, and just plain unpleasant - not good on its own. Yes, the salmon was moist. Such is the nature of poaching... flavour was not good.
    Made this for special valentine's day dinner. The poaching liquid reduced by half over the hour. The 15 minute time wasn't enough just as the other reviewers said, definitely leave it in longer unless you like raw salmon. Overall, the flavor of the salmon was great! Very tender. I used a little fresh dill as a garnish and it was a perfect compliment. I will make this again with a few minor adjustments.
    Extremely tender and delicious. Loved the flavor. I will definitely be making this again.
    I've made this twice already. The first time, I don't think I simmered the poaching liquid long enough. But the salmon was still moist and flavorful, just very mild. So the 2nd time, I simmered the liquid exactly one hour. It intensified the flavors and added so much more yumminess to the salmon. The poaching liquid doesn't look appetizing but don't let that keep you from making this recipe. It's delicious and well worth the work.
     

     
    Also, it took a little longer than 15 mins to cook the salmon in the oven. I believe both times I made this, I baked it for at least 25 mins, then let it sit in the liquid for 5 mins and the salmon was still moist.
    I made this for the first time last week....for my wedding. I purchased 3 sides of salmon (about 6.5 pounds total), and doubled the recipe for the poaching liquid. It was perfect. Everyone who tried it loved it, and several asked for the recipe. I baked it for about 25 minutes. It was moist, and very flavorful. And it was just as good the next day, eaten cold. It was simple to put together. I will make this again...and again.
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