Simple, delicious and ready in about 20 minutes, this Lemon Dill Poached Salmon recipe is the precise weeknight dinner.
This dish is fairly flexible and ideal for gambling round with different seasonings. Not handiest that, however, the fillets may be served heat, bloodless or room temperature which makes this manner for cooking salmon perfect for lunch leftovers if you have any leftovers. We went with a mild, yet flavorful combination of white wine, lemon, and dill for this recipe to truly highlight those sensitive salmon fillets with a shiny sparkling taste. These lemon dill poached salmon fillets make the proper light dinner paired with an easy salad or, inside the cooler months, paired with creamy mashed potatoes and steamed vegetables. You also can upload a scrumptious yogurt dill sauce, tartar sauce or you could do what we did and upload a clean squeeze of lemon juice to certainly exhibit the vibrancy of those fillets.
- 1 cup White Wine
- 1 Lemon Zested and Juiced
- ½ cup Fresh Whole Dill, plus more for garnish
- 2 cups Water
- 4 Sizzlefish Salmon Fillets
- Place lemon juice, grated lemon rind, dill and water into the bottom of a large saucepan or skillet.
- Add salmon fillets to the pan. Bring the liquid to a boil over high heat. Once your pan has reached a boil, cover and reduce the temperature to maintain a simmer.
- Simmer covered for 12-15 minutes, until salmon is fully cooked and opaque throughout. The cooked salmon should register 115° on an instant read thermometer. Enjoy!