Ok. So here’s a confession. A while ago I posted a picture on one of my blog posts of Salmon Melts, and I got several requests for the recipe. I finally decided to share the recipe, but didn’t have any cooked salmon on hand. I was just going to poach some salmon for the recipe and in the instructions, tell you to use any cooked salmon to make the Salmon Melts. As soon as I poached the salmon, I knew that it would be a shame indeed not to share the recipe for poaching salmon, since it’s absolutely delicious.
This is my usual fuss-free, super quick method for cooking salmon. It’s a great method because it infuses the Salmon with so much flavor and cooks it really gently so it stays delicate and moist. I adjusted the recipe from America’s Test Kitchen.
In most cases, I only make Salmon Melts when I have leftover salmon from some other dinner, Baked Steelhead Trout Fillet, Cheesy Baked Salmon, Broiled Salmon, or this Poached Salmon. You get the picture. I wouldn’t make it specifically to make Salmon Melts. (Recipe will be posted tomorrow:).)
I love the texture of the fish. It’s so delicate and juicy and is incredibly flavorful too.
1/2 lb salmon fillet, skin removed
1 onion, sliced
2 garlic cloves, smashed
1/4 cup white wine
1/4 cup water
lemon, to serve with the salmon
Season the salmon with salt and pepper on both sides.
Slice the onion into thick slices. Strip the leaves from the parsley stems and save the parsley leaves for other uses, since you will need much more stems than you’ll be able to garnish your fish with later. To see the best way to store fresh herbs, click here.
Basically, you are sort of creating a steamer for the fish. The onion and parsley stems will elevate the fish above the liquid and at the same time give so much aromatic flavor to the cooking liquid. The fish will cook much more gently from the steam than if it was submerged in the liquid.
Place the fish on top of the onion slices and parsley stems. The liquid should barely be touching the fish.
Bring the liquid to a boil and then reduce to a simmer. Cook for about 5 minutes, covered, flip the fish over very gently and cook for another 5 minutes or so. It really depends on the size and thickness of your fillets. The temperature of the fish should be 130 degrees Fahrenheit.
I posted the recipe for just 1 serving. Of course, you can add more fish to get more servings. You don’t need to add any more ingredients besides the fish, as much as will fit inside the skillet. For my husband and myself, I make 2 portions of fish in one skillet, but I’ve made more when we had company.
My favorite way to serve this dish is with rice pilaf or couscous and a light salad. Your self esteem will shoot through the roof when you have this for dinner. You’ll be so proud of yourself for eating such a healthy meal. Flavor doesn’t have to be sacrificed when eating healthy. Let this recipe prove it to you.
- ½ lb salmon fillet, skin removed
- salt, pepper
- parsley stems
- 1 onion, sliced
- 2 garlic cloves, smashed
- ¼ cup white wine
- ¼ cup water
- lemon, to serve with the salmon
- Season the salmon with salt and pepper on both sides.
- Place a layer of onions on the bottom of a skillet. Top with the parsley stems. Add the garlic cloves, the white wine and water.
- Place the fish on top of the onions and parsley. The liquid should barely be touching the fish.
- Bring the liquid to a boil and then reduce to a simmer.
- Cook for about 5 minutes, flip the fish over very gently and cook for another 5 minutes or so. It really depends on the size and thickness of your fillets. The temperature of the fish should be 130 degrees.