Poached salmon with a soft buttery texture and citrus and fennel.
Poaching is an under-utilized technique, IMHO. Poached fish is especially lovely because of the delicate flesh of the fish. Nothing is worse than dry, overcooked fish.
I recently fell in love with Coconut Milk Poached Fish, and decided to try another poached fish – my favorite: salmon.
Salmon is delicious infused with citrus flavors, and lemon alone is good, but the addition here of oranges and grapefruit make this salmon dish so flavorful.
When fall begins, I find myself longing for slow cooked food. This is a simple dish – and I just served it with crusty French bread for a complete meal.
ONE POT POACHED SALMON WITH CITRUS AND FENNEL
1 ruby red grapefruit
1/2 of a fennel bulb, and a few reserved fennel fronds
4 salmon pieces, six ounces each with skin on
Salt and Pepper
Preheat oven to 350 degrees.
In a large Dutch oven, lay citrus slices and fennel pieces on bottom and then add enough hot water to cover by about 3 inches. Cover and bring to a boil.
Generously season salmon pieces with salt and pepper. Turn off heat from Dutch oven. Nestle salmon pieces skin-side down into the citrus and fennel making sure salmon is covered with water. Let salmon sit for 5 to 8 minutes, checking frequently, and removing when salmon is opaque throughout.
ALTERNATIVE OVEN METHOD: Heat Dutch oven with citrus and fennel and water in oven at 350 degrees for about 30 minutes. Reduce oven heat to 250 degrees. Nestle salmon pieces into the Dutch oven, making sure salmon is covered with water. Cover Dutch oven and place in oven. Cook for 30 – 40 minutes. Remove cover and cook an additional 30 minutes or so, until salmon is cooked through and flakes easily with a fork.
Arrange on a platter with scattered fennel fronds for garnish.
Other fab poached salmon dishes:
Poached Salmon, Not Without Salt
Poached Salmon in Tomato Garlic Broth, In Sock Monkey Slippers
Saffron Poached Salmon, Everyday Maven
Beer Poached Salmon, Recipe Girl
15 Minute Poached Salmon, Nourishing Meals