The other day, while Tom was out of town, I got home from running a few errands at 5pm. The kids were all hungry and ready for dinner….like now! I had a beautiful fillet of wild Coho salmon which I had bought the previous day, ready to be seasoned and baked. My friend who was helping out with the kids thought I should use some of the blueberries we still had sitting on the counter waiting to be processed and frozen. Mashed blueberries with ginger to top the salmon was her idea. I thought yum, but I don’t have time for that right now.
I mean, I had two crying 1-year olds pulling on my legs. Poached salmon came to mind. With a thin fillet like I had, 10 minutes cooking time is all that is needed. Add five minutes of prep time and you get 15-minute Poached Salmon.
Serve it over brown rice noodles with a green salad for a 15 minute meal! How is that for healthy and quick?
Start a pot of water to boil before you prep the salmon. Add the noodles, place the salmon on the stove to cook, prep a salad or steam green beans. Dinner is done, kids in the bath, bedtime early…..ahhhh take a breath, relax.
15-Minute Poached Salmon
I used Lucini Rustic Tomato Basil pasta sauce but you could use a homemade sauce or any other brand. Either red or white wine will work here. I used Napa Valley Natural’s Burgundy because I don’t often keep wine in the house. The trick to keeping the salmon tender is to keep the heat low, like a gentle simmer. If you turn the heat too high the fish will toughen up. The acids from the wine and tomatoes also help to tenderize it. I use a 12-inch oval au gratin pan to poach fish. I am sure a 10 or 11-inch skillet would work too.
1 ½ pounds wild salmon, such as Coho
sea salt and freshly ground black pepper
½ cup pasta sauce
2 tablespoons extra virgin olive oil
¼ cup wine
2 tablespoons chopped fresh parsley
Rinse the salmon and place into an oval pan or skillet (you’ll need one with a lid). Season the fillet with a few pinches of sea salt and freshly ground black pepper. Pour the pasta sauce over the fillet, drizzle with olive oil. Pour wine over fillet and sprinkle with chopped parsley.
Cover pan and cook over medium to medium-low heat. The cooking time will depend on how thick your fillet is. To check for doneness you can pull away the flesh with a fork to see if it is pink. Remember though that the salmon will continue to cook after you remove it from the heat. Enjoy! :)
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