Herb-Infused Poached Salmon Fillets
Experience the delicate flavors of poached salmon that is both wholesome and satisfying. This recipe features salmon fillets poached to perfection without any added oils, making it a healthy choice for any meal. With a pinch of salt and a dash of freshly ground black pepper, the natural taste of the salmon shines through. This dish pairs beautifully with a medley of steamed vegetables or can be elevated with zesty toppings like fresh salsa or vibrant pesto. Ideal for a nutritious lunch or dinner, this recipe epitomizes the simple yet elegant approach to Australian cuisine as inspired by David Herbert's culinary expertise.
N/A
Servings
N/A
Calories
3
Ingredients
Ingredients
salmon fillets
4 (skin on)
salt
4 (pinches)
fresh ground black pepper
4 (pinches)
Instructions
1
Prepare the salmon fillets by laying each one, skin-side down, onto a separate piece of aluminum foil.
2
Sprinkle each fillet generously with salt and freshly ground black pepper, ensuring an even seasoning.
3
Carefully wrap each salmon fillet tightly in the foil, creating an airtight seal. Start by folding the foil lengthwise and continue to fold along the seam until the fish is firmly surrounded. Tightly roll and fold the ends of the foil to enclose the salmon completely.
4
Place the wrapped salmon parcels into a large saucepan and fill it with cold water until the fish is fully submerged.
5
Bring the water to a boil over medium heat, then lower the temperature to a gentle simmer. Allow the salmon to simmer for exactly 3 minutes to achieve a tender, perfectly cooked fillet.
6
Using tongs, remove the parcels from the saucepan and let them rest for a moment. Carefully open each parcel, taking care to avoid steam burns, and gently remove the skin from the salmon fillets.
7
Serve the poached salmon hot, adorned with your favorite toppings such as fresh salsa, pesto, mango salsa, or chunky tomato. Complement the dish with a side of crisp salad or steamed veggies for a complete and satisfying meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Herb-Infused Poached Salmon Fillets?
It is a delicate, oil-free dish where salmon fillets are seasoned and poached inside foil parcels to maintain moisture and natural flavor.
What ingredients are required for this recipe?
You will need 4 skin-on salmon fillets, salt, and freshly ground black pepper.
Is there any oil used in this poaching method?
No, this recipe features salmon poached to perfection without any added oils, making it a very healthy choice.
How should the salmon be seasoned?
Each salmon fillet should be sprinkled generously with salt and freshly ground black pepper for an even seasoning.
How do I prepare the salmon fillets for cooking?
Lay each salmon fillet skin-side down onto a separate piece of aluminum foil before seasoning and wrapping.
How do I wrap the salmon in foil?
Fold the foil lengthwise and continue to fold along the seam, then tightly roll and fold the ends to create an airtight seal.
What kind of water should I use to start poaching?
The wrapped salmon parcels should be placed in a large saucepan and filled with cold water until fully submerged.
What is the initial heat setting for the water?
Bring the water to a boil over medium heat before lowering it to a simmer.
How long should the salmon simmer?
The salmon should be allowed to simmer for exactly 3 minutes to achieve a tender and perfectly cooked fillet.
How do I remove the salmon from the saucepan?
Use a pair of tongs to carefully remove the foil parcels from the hot water.
Should the salmon rest after cooking?
Yes, let the parcels rest for a moment after removing them from the saucepan before opening.
What safety precaution should I take when opening the foil?
Be careful when opening the parcels to avoid steam burns as the trapped heat escapes.
When should I remove the skin from the salmon?
The skin should be gently removed from the fillets after the poaching process is complete and the foil is opened.
What are some suggested toppings for this dish?
You can use fresh salsa, vibrant pesto, mango salsa, or chunky tomato to elevate the flavor of the salmon.
What side dishes pair well with poached salmon?
This dish pairs beautifully with a medley of steamed vegetables or a crisp, fresh salad.
Is this recipe suitable for a healthy diet?
Yes, it is a wholesome and nutritious option that is ideal for a healthy lunch or dinner.
What style of cuisine is this recipe?
This recipe reflects a simple yet elegant approach to Australian cuisine.
Who inspired this salmon recipe?
This recipe is inspired by the culinary expertise of David Herbert.
How many fillets does this recipe make?
The recipe is designed for 4 salmon fillets.
Can I serve this salmon hot?
Yes, the poached salmon should be served hot with your choice of toppings and sides.
What type of pepper is best for this recipe?
Freshly ground black pepper is recommended to help the natural taste of the salmon shine through.
How do I ensure the foil seal is airtight?
By folding the seam lengthwise and tightly rolling the ends, you ensure no water enters the parcel.
Is this recipe considered easy to make?
Yes, it is tagged as an easy recipe that is both simple to prepare and elegant to serve.
What is the total number of ingredients?
There are 3 primary ingredients: salmon fillets, salt, and black pepper.
Does the salmon need to be submerged in water?
Yes, ensure the fish is fully submerged in the saucepan for even cooking.
How do I transition from boiling to simmering?
Once the water reaches a boil, immediately lower the temperature to maintain a gentle simmer.
Can I use mango salsa as a topping?
Yes, mango salsa is specifically recommended as a zesty topping for this dish.
Is this recipe good for a quick lunch?
Yes, its quick cooking time and simple preparation make it ideal for a nutritious lunch.
Why is the salmon cooked in foil parcels?
Cooking in foil parcels helps the salmon poach in its own juices and seasonings without needing extra fats.
What is the final texture of the salmon?
The 3-minute poaching method results in a tender and succulent texture.