Poached Salmon with Caper Sauce
Elevate your dinner table with this elegant Poached Salmon with Caper Sauce, a dish that's as simple to prepare as it is impressive to serve. Perfectly tender salmon filets are gently poached in an aromatic broth of dry white wine, fresh dill, and lemon slices, ensuring a moist and flavorful result every time. The star of the dish is the creamy caper sauce, made with butter, heavy cream, Dijon mustard, and a hint of parsley for a zesty finish that perfectly complements the delicate salmon. Ready in just 30 minutes, this recipe is ideal for weeknight meals or special occasions, and pairs beautifully with steamed vegetables or roasted potatoes. Whether you're a seafood enthusiast or looking to wow your guests, this poached salmon recipe delivers a restaurant-quality experience right at home.
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Recipe Information
Ingredients
- 4 pieces (6 ounces each) Salmon filet
- 4 cups Water
- 1 cup Dry white wine
- 1 sliced Lemon
- 4 sprigs Fresh dill
- 1 whole Bay leaf
- 1 teaspoon Black peppercorns
- 1 teaspoon Salt
- 2 tablespoons Butter
- 2 tablespoons Capers
- 0.5 cup Heavy cream
- 1 teaspoon Dijon mustard
- 2 teaspoons Chopped parsley
Instructions
In a large skillet or shallow saucepan, combine water, wine, lemon slices, fresh dill, bay leaf, black peppercorns, and salt. Bring the mixture to a gentle simmer over medium heat.
Once simmering, carefully place the salmon filets into the liquid in a single layer. Ensure the liquid covers the salmon. If necessary, add more water to submerge the filets.
Reduce the heat to low and cover the skillet with a lid. Poach the salmon for 8-10 minutes, or until the fish is opaque and flakes easily with a fork.
While the salmon is poaching, prepare the caper sauce. In a small saucepan, melt the butter over medium heat.
Add the capers to the butter and sauté for 1 minute to release their flavor.
Stir in the heavy cream and Dijon mustard, whisking until smooth and heated through. Allow the sauce to simmer gently for 2-3 minutes until slightly thickened.
Remove the saucepan from the heat and stir in the chopped parsley.
Once the salmon is cooked, carefully remove it from the poaching liquid using a slotted spatula and transfer it to a serving plate.
Drizzle the caper sauce over the salmon filets, and garnish with additional parsley or dill if desired.
Serve immediately with your choice of side dishes, such as steamed vegetables or roasted potatoes.
Nutrition Facts
Calories |
2062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.9 g | 152% | |
| Saturated Fat | 46.0 g | 230% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 667 mg | 222% | |
| Sodium | 3494 mg | 152% | |
| Total Carbohydrate | 9.7 g | 4% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 2.6 g | ||
| Protein | 176.6 g | 353% | |
| Vitamin D | 63.1 mcg | 315% | |
| Calcium | 199 mg | 15% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 3441 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
