Poached Salmon


Poaching Liquid:


50%  Sliced Onions

25%  Celery – cut on bias

25%  Carrots – cut on bias

10 – 15 Parsley Stems – no leaves

2 ea  Bay Leaves

1 tbsp  Black Peppercorns

3 cups Fish Stock (or create your own fish stock using 1 part clam juice to 2 parts water)

½ cup White Wine

½ lemon fresh squeezed juice

½ tsp  salt & pepper 


Put all ingredients into a shallow pan and bring to a boil.

Place fresh salmon fillets in poaching liquid and allow to cook about 4-6 minutes.

Serve hot – great served with Maltase sauce drizzled over top. (See Maltase sauce recipe also on KBTX.com/Christophers Kitchen or click here.)