Are you looking for an elegant meal idea? Or maybe you are trying to add more fish to your diet. This Poached Salmon in Red Vermouth and Garlic will fill both of these needs. It is the tastiest and juiciest salmon ever. This recipe is simple to follow, and the end result is a delicious and sophisticated meal that will impress your guests. Salmon is a healthy protein choice, and the vermouth and garlic add a rich depth of flavor to the dish. And it’s ready in 15 minutes total.
All about the Poaching Cooking Method
Poaching is a gentle cooking method where the food is submerged in liquid, such as water, broth, or wine and heated until cooked through. This technique helps to preserve the delicate flavors and tender textures of the food being cooked. Some common foods that are often poached include eggs, fish, and fruit.
It is important to use enough liquid to surround the food and keep the temperature at a steady simmer rather than a vigorous boil. Poaching is also a healthy cooking method because it requires little to no added fat.
One way to cook salmon is through poaching. Poaching preserves the moisture and tenderness of the salmon. It allows for delicate flavors from herbs and other seasonings to infuse into the fish. Poaching is a simple and healthy way to cook salmon and enhance its flavor.
Ingredients You’ll Need for Poached Salmon in Red Vermouth and Garlic
- Salmon fillets
- Garlic cloves
- Small bunch of fresh parsley
- Dried dill
- Olive oil
- Black pepper
- Salt
- Red vermouth
How to Make this Poached Salmon Recipe
- Cut the garlic cloves into thin slices and set them aside.
- Chop the fresh parsley and set it aside.
- Add the olive oil and garlic to a pan and cook on low heat to infuse the oil and brown the garlic.
- Add the salmon fillets to the pan and season with the dill, salt, and pepper.
- Add the red vermouth and cover.
- Cook for 10 minutes on medium-low heat.
- Once the salmon is cooked and the vermouth has reduced, sprinkle with the chopped parsley.
- Serve with a salad and some cooked quinoa or rice.
Tips and Variations for this Poached Salmon Recipe
This recipe is tasty and elegant as written, but here are some more tips and variations for cooking a delicious poached salmon:
- Be careful not to overcook the salmon. It should have a slight translucent center for optimum taste and texture.
- Don’t leave the garlic unattended when cooking because it can burn even on low heat.
- Serve the poached salmon on a bed of greens or over a grain like quinoa for a heartier meal. Top with a squeeze of lemon.
- For a non-alcoholic option, replace the vermouth with chicken or vegetable broth.
- Experiment with adding different herbs and spices, such as lemon zest or crushed red pepper flakes.
- Swap out the salmon for another type of fish, such as cod or tilapia.
- Use shallots instead of garlic for a milder flavor. Or try swapping in onions for added depth and richness.
- For a unique twist, try poaching the fish in a mixture of coconut milk and red curry paste for an Asian-inspired dish.
- The red vermouth has a nice sweetness that will bring out the salmon’s natural flavors, but if you cannot find any, substitute with a semi-sweet white wine. Be sure to choose a dry variety that won’t overpower the delicate flavor of the fish.
Poached Salmon FAQs
How do I know if my salmon is properly poached?
The flesh should be opaque and easy to flake apart with a fork.
Can I use frozen salmon?
Yes, but make sure to thaw it completely beforehand.
What if I don’t like the smell of salmon cooking?
This poached salmon is a good way to cook salmon without the strong smell. The salmon will still smell a little but much less.
How do I store leftovers?
You can store leftover poached salmon in a sealed container in the fridge for a maximum of 3 days.
Other Salmon Recipes
- Easy Grilled Salmon with Chickpea Salsa
- Bourbon Glazed Salmon Salad
- Pasta Primavera with Salmon
- Sweet Potato Hash with Salmon and Eggs
Bottom Line
Poached salmon is a simple and healthy way to enjoy the delicate flavor of fish. This poached salmon recipe adds an extra kick with garlic and red vermouth, but feel free to experiment with different herbs, spices, and cooking liquids for a unique twist on this classic dish. Serve with a side salad and grain for a complete meal. Give poaching a try next time you make salmon for a tasty twist on this popular fish.
Poached Salmon in Red Vermouth and Garlic
The tastiest and juiciest salmon ever. Slow cooked in the pan, 15 minutes in total, and ready!
Ingredients
- 1 lb salmon fillets
- 3 garlic cloves
- 1 small bunch of fresh parsley
- 1 teaspoon dried dill
- 1 teaspoon olive oil
- ½ teaspoon black pepper
- Salt to taste
- ½ cup red vermouth
Instructions
- Slice thinly the garlic cloves and set them aside. Chop finely the fresh parsley and set aside too.
- In the pan add the olive oil and the thinly sliced garlic cloves and slow cook on low heat to infuse the oil and roast brown the garlic.
- Add the salmon fillets to the pan and season with the dill, salt, and pepper.
- Add the red vermouth and cover.
- Let cook for 10 minutes on medium-low heat.
- Once the salmon is cooked and the vermouth has reduced serve with the freshly chopped salmon.
- Serve alongside a salad and some cooked quinoa or rice.
Notes
The red vermouth has a nice sweetness that will bring out the salmon's natural flavors, but if you cannot find any / have any on hand, you can substitute it with a semi-sweet white wine.
Make sure to not leave unnatended the garlic when slow roasting, because even on low heat they can easily get burned.
This poached salmon is also a very good way to cook it without the strong salmon smell that usually comes when cooking it (still smells but much less)
It is good for a maximum of 3 days stored in the fridge in a sealed container.
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