Poached Salmon with Creamy Piccata Sauce
Indulge in the elegant simplicity of Poached Salmon with Creamy Piccata Sauce, a dish that combines tender, perfectly poached salmon fillets with a luscious, tangy sauce that’s bursting with flavor. This recipe showcases a delicate balance of fresh ingredients like lemon, dill, and capers, with a velvety sauce made from heavy cream and a hint of white wine. The gentle poaching technique ensures the salmon remains juicy and flaky, while the creamy piccata sauce adds a rich, zesty finish that’s perfect for drizzling over your favorite sides, such as roasted vegetables or fluffy rice. With a prep-to-plate time of just 35 minutes, this restaurant-quality meal is a perfect choice for both weeknight dinners and special occasions.
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Recipe Information
Ingredients
- 4 6-ounce pieces salmon fillets
- 4 cups water
- 1 cup white wine
- 4 slices lemon slices
- 4 sprigs fresh dill
- 2 tablespoons unsalted butter
- 1 small, finely chopped shallot
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons capers, drained
- 1 tablespoon fresh lemon juice
- 1 teaspoon all-purpose flour
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons, finely chopped fresh parsley
Instructions
In a large skillet or shallow pan, combine water and white wine. Add the lemon slices and fresh dill to the liquid.
Place the pan over medium heat and bring the liquid to a simmer. Do not allow it to boil.
Gently place the salmon fillets into the poaching liquid. Cover the pan and poach for 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork. Carefully remove the salmon and set aside on a plate, tenting it with foil to keep warm.
In a separate medium-sized skillet, melt the butter over medium heat. Add the finely chopped shallot and sauté for 2-3 minutes until softened and fragrant.
Sprinkle the flour over the sautéed shallots and cook for 1-2 minutes, stirring constantly, to remove the raw flour taste.
Slowly whisk in the chicken broth, ensuring there are no lumps. Then, stir in the heavy cream and bring the mixture to a low simmer.
Add the capers, fresh lemon juice, salt, and black pepper to the sauce. Stir and cook for an additional 2-3 minutes until the sauce has slightly thickened.
Remove the skillet from heat and stir in the chopped parsley.
Plate each salmon fillet and generously spoon the creamy piccata sauce over the top.
Serve immediately with your choice of sides, such as roasted vegetables or rice.
Nutrition Facts
Calories |
2528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.6 g | 232% | |
| Saturated Fat | 73.0 g | 365% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 2835 mg | 123% | |
| Total Carbohydrate | 20.6 g | 7% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 7.0 g | ||
| Protein | 147.3 g | 295% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 626 mg | 13% | |
*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.
