Simplicity in food is often overlooked and the clean flavours in this simple poached salmon recipe are heavenly!
How to Poach Salmon Fillet.
Poaching as a method of cooking is rarely seen in the modern kitchen. I have no idea why as it is a perfect way of gently cooking lean meats or fish.
I cook the court bouillon, which is the fancy name for the cooking liquid, for 10 minutes. Then the salmon steeps for 7 minutes and rests for 3-4 minutes.
Which just so happens to be the perfect time to cook the millet side dish for this complete meal. But, more on that later!
As with all recipes cooked with simple ingredients you need to ensure that the ingredients you use are good.
There is nowhere to hide inferior ingredients, so make sure your salmon fillet is top notch and your wine really tasty!
On the wine front choose something nice and dry Sauvignon Blanc or Pinot Gris.
Make sure you stick to the rule, if you ain’t prepared to drink it, don’t cook with it!
Using cooking wine in this recipe really will not turn out well!
Salmon and cucumber have a wonderful affinity with each other and I love cucumber.
Here it is sliced paper-thin to serve as a base.
Then we remove the seeds and dice to add to some toasted millet which has been spritzed with some fresh lemon juice.
It creates a really wonderful rounded, delicious and nutritious meal!
For the Fish:
- 400g Salmon Fillets
- 1 lemon
- 250 ml White Wine
- 1 Stick Celery
- 2 Shallots
- 3 Sprigs Thyme
- 8 Black Peppercorns
- 2 Star Anise
- Salt to taste
For the Millet:
- 150 g Millet
- 300 ml Water
- 15 g Butter
- Salt to Taste
- 200 g Cucumber
- 1 Lemon
- Roughly chop the celery and the shallot for the salmon and place in a pan large enough to hold both salmon fillets.
- Peel the pith from the lemon and place in the pan along with the pepper, thyme and star anise.
- Pour in the white wine and squeeze in the juice from the lemon you zested.
- Add enough water so that there is enough liquid in the pan to just submerge the salmon.
- Heat this "court bouillon" mix to a simmer and cook for 10 minutes.
- Place a separate pan over a medium heat.
- When hot add the millet and toast for 3 or 4 minutes.
- Add the water, butter and juice of a whole lemon to the millet and bring to a gentle boil.
- Season with salt to taste.
- Reduce the heat, add a lid and allow to gently simmer for 15 minutes.
- Season the salmon generously with salt and when the millet has been cooking for 5 minutes add the to the cooking liquid.
- Cook for 7 minutes.
- Whilst this is cooking thinly slice half of the cucumber.
- Remove the seeds from the remaining cucumber and cut into a 5mm dice.
- When the millet has had 15 minutes remove from the heat and allow to sit covered for 5-6 minutes.
- Remove the salmon from the heat and flip over so that it is skin side up and allow to sit for 3-4 minutes.
- When you are ready to serve arrange the diced cucumber on the plate stir the diced cucumber through the millet and add to the plate.
- Finally, peel the skin from the salmon and add to the plate with a wedge of lemon.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 755Total Fat: 32gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 142mgSodium: 798mgCarbohydrates: 47gFiber: 8gSugar: 9gProtein: 51g