Poaching is a very easy way to infuse flavor to fish and lemon and dill are a perfect pairing for fish. Pair this delightfully easy meal with Whole Wheat Organic Couscous or BakedÂ Fingerling PotatoesÂ with Lemon Infused Olive Oil and Fresh Dill. Ingredient amounts will serve 2.
2 salmon filets about 1 lb. skin removed and rinsed
2 cups of white wine
4 sprigs of dill
A sprinkle of kosher salt
Additional dill minced for a topping if desired
Cut the lemon in half and slice one of the halves into four thin slices, which will be part of the poaching liquid. Cut the other half into wedges and set aside for drizzling after the fish has cooked. In a medium sized skillet add white wine, lemon slices and dill, cover with a clear lid. Turn heat to medium high and bring to a boil for about 3 minutes to blend the flavors. Reduce heat to a simmer. Place both salmon filets side by side in the poaching liquid. Cover and simmer for 12 minutes. The wine should not bubble or boil. Throughout the 12 minute process, gently move skillet over heating element like you would do if making popcorn, in order for the hot liquid to coat the top of the filets. Once filets are finished poaching, remove from skillet, ladle a bit of the wine mixture over the top. Remove dill sprigs and lemon slices and discard or place on plate as an additional garnish. Sprinkle the filets with a little kosher salt, fresh chopped dill and drizzle with lemon wedge. Serve immediately.
Try Fleur du Cap ChardonnayÂ (Western Cape, South Africa), Villa Maria Chardonnay Private Bin (Marlborough, New Zealand), Pomelo Sauvignon BlancÂ (California) or Flensburger Brauerei Weizen Wheat BeerÂ (Germany) with lemon wedges.
When making any of our gluten-free recipes take care in reading the labels of any packaged or canned products. If there is a label on anything you are using, read it or ask to make sure that it is indeed gluten-free. Many products vary in ingredients from brand to brand. Some examples of this can be found when looking at the labels of soy sauce, mustard, distilled vinegar, and even chicken broth.
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