Poached Salmon Recipe
Wild-caught Atlantic salmon, beurre blanc, capers, ancho chile
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Beurre Blanc
In a saucepan, melt 1/4 cup of butter over medium heat. Add the chopped shallots and sauté until translucent, about 2-3 minutes. Pour in the white wine and simmer until reduced by half. Stir in the heavy cream and bring to a gentle simmer. Gradually whisk in the remaining butter until the sauce is smooth and emulsified. Add capers and ancho chile powder, then season with salt and black pepper to taste. Keep warm.
Poach the Salmon
In a large skillet, fill with enough water to cover the salmon fillets and bring to a gentle simmer. Season the water with salt. Carefully place the salmon fillets skin-side down in the water and poach for about 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.
Serve
Using a slotted spatula, carefully transfer the poached salmon to a serving platter. Drizzle with the prepared beurre blanc sauce and garnish with chopped fresh parsley. Serve immediately.