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Poached Salmon


Poached Salmon

4 servings: 204 mg. sodium per serving

1 Tablespoon healthy oil
1 pound of salmon fillets, 1 inch thick at thickest point
1/2 large onion, thinly sliced and halved
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/4 teaspoon salt
1/2 cup white wine
1/4 cup water
1 Tablespoon lemon juice

Prep. Instructions

1. Combine thyme, pepper and salt in a bowl.

2. Combine wine, water and lemon juice in a separate bowl.

3. Have all other ingredients on hand.

Cooking Instructions

1. Heat oil in a 12 inch skillet over medium-low heat. Add onion slices and cook until tender, about 5 minutes, stirring often.

2. Add thyme, pepper and salt. Cook for 2 minutes more, stirring often. Remove onion mixture to side of pan.

3. Add salmon and brown briefly on all sides. Add wine, water and lemon juice mixture. Move onions evenly around the salmon.

4. Bring liquid to a boil. Turn heat down to simmer. Cover pan and simmer for 20 minutes, or until salmon is firm and flakes easily with a fork.

5. Remove salmon and onions from pan. Keep warm. Turn heat to medium and stir the wine sauce until it is reduced by half.

6. Divide salmon and onions evenly on 4 plates. Top with wine sauce. Serve. - Copyright © 2022 Judy Reynolds