Poached Salmon with Sweet Onions and Balsamic Vinaigrette
Elevate your weeknight dinner with this elegant Poached Salmon with Sweet Onions and Balsamic Vinaigrette. This recipe combines tender, delicately poached salmon with the sweetness of caramelized onions and the tangy richness of a homemade balsamic vinaigrette. Gently simmered in a flavorful poaching liquid of white wine, lemon, and bay leaves, the salmon turns out perfectly moist and flaky every time. The dish is finished with a drizzle of velvety balsamic dressing, balanced with honey and Dijon mustard, and garnished with fresh parsley for a burst of color and flavor. Ready in just 40 minutes, this healthy, gluten-free dinner is perfect for both busy weeknights and special occasions. Pair it with roasted vegetables or a leafy green salad for a complete, sophisticated meal.
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Recipe Information
Ingredients
- 4 pieces Salmon fillets, skinless
- 4 cups Water
- 1 cup Dry white wine
- 1 piece Lemon, sliced
- 2 pieces Bay leaves
- 1 large Sweet onion, thinly sliced
- 2 tablespoons Olive oil
- 2 tablespoons Balsamic vinegar
- 1 teaspoon Honey
- 1 teaspoon Dijon mustard
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
In a large, deep skillet or saucepan, combine water, white wine, lemon slices, bay leaves, and 1/2 teaspoon of salt. Bring the mixture to a gentle simmer over medium heat.
Once simmering, carefully add the salmon fillets to the poaching liquid, making sure they are fully submerged. Reduce the heat to low and poach the salmon for 8-10 minutes until it is opaque and flakes easily with a fork. Remove the salmon with a slotted spoon and set aside on a plate.
While the salmon is poaching, heat the olive oil in a separate skillet over medium heat. Add the sliced sweet onions and cook for 12-15 minutes, stirring occasionally, until they are golden and caramelized. Season with a pinch of salt and pepper. Remove from the heat and set aside.
In a small mixing bowl, whisk together balsamic vinegar, honey, Dijon mustard, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Slowly drizzle in any remaining olive oil while continuing to whisk until the vinaigrette is smooth and emulsified.
To serve, place a salmon fillet on each plate and top with a generous spoonful of caramelized onions. Drizzle the balsamic vinaigrette over the top, and garnish with freshly chopped parsley.
Serve warm and enjoy your elegant Poached Salmon with Sweet Onions and Balsamic Vinaigrette!
Nutrition Facts
Calories |
440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 621 mg | 27% | |
| Total Carbohydrate | 13.7 g | 5% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 6.9 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 14.2 mcg | 71% | |
| Calcium | 81 mg | 6% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 1007 mg | 21% | |
*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.
