Poached Salmon with Leeks and Herbs
Poached Salmon with Leeks and Herbs
Rated 5.0 stars by 1 users
Category
Dinner, Main Course, Seafood
Cuisine
French, Mediterranean
Servings
4
Prep Time
10 minutes
Cook Time
15 minutes
Delicate salmon fillets gently poached with sweet leeks, fresh herbs, and a hint of white wine for a light, elegant meal that feels effortless.
Ingredients
- Poaching Liquid
- 2 cups vegetable stock (or fish stock for deeper flavor)
- ½ cup dry white wine (Sauvignon Blanc or Pinot Grigio)
- 2 medium leeks, cleaned and sliced into thin half-moons
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- Salmon
- 4 salmon fillets (6 oz each), skin on
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- Lemon wedges, for serving
Directions
- repare the poaching liquid
- In a Dutch oven, combine vegetable stock, white wine, leeks, salt, and pepper. Bring to a gentle simmer over medium heat.
- Poach the salmon
- Add salmon fillets, skin side down. Reduce heat to low, cover, and poach until salmon is just opaque and flakes easily with a fork, 8–10 minutes depending on thickness.
- Finish and serve
- Sprinkle with fresh dill and parsley. Serve immediately with lemon wedges on the side.
Recipe Note
- Don’t boil the liquid — Keep the poaching liquid at a gentle simmer to prevent the salmon from becoming tough.
- Check doneness early — Salmon cooks quickly; start checking at the 7-minute mark.
- Make it a meal — Serve with steamed baby potatoes or a crisp green salad.
- Flavor variations — Add sliced fennel bulb to the poaching liquid for an anise note.
Serving Suggestions
Pair with a chilled Sauvignon Blanc or sparkling water with lemon
Serve alongside roasted asparagus or green beans