Poached Salmon

  • Level: Easy
  • Total: 20 min
  • Active: 5 min
  • Yield: 2 servings
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3 cups vegetable stock

1 cup dry white wine, such as Sauvignon Blanc 

2 sprigs fresh thyme 

2 cloves garlic, smashed 

1 shallot, sliced 

1 lemon, zested

Two 6-ounce pieces skin-on salmon

Kosher salt and freshly ground black pepper 

Arugula salad, for serving 

Lemon slices, for serving

Olive oil, for drizzling


  1. Combine the stock, wine, thyme, garlic, shallot and lemon zest in a wide, deep pan and bring to a simmer. Add the salmon, a pinch of salt and a grind of pepper. Partially cover and simmer until the salmon is fully cooked, 8 to 10 minutes.
  2. Serve with an arugula salad, lemon slices and olive oil drizzled on top.
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