You can poach the salmon in white wine and serve it warm with hollandaise sauce or cold with tartar sauce. I enjoy several salmon recipes, such as pan-fried salmon, baked salmon, and grilled salmon. But poaching is one of my favorite ways to cook this fish. Poaching is a gentle cooking method that yields tender, flaky fish. It retains moisture and allows the flavor of the fish to shine through.
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Dry white wine: You can also use fish stock or even water; I do enjoy the flavor the wine adds. And then we also drink it with our meal! Dill: I place it in the bottom of the pan, then place the fish fillets on top. Salmon fillets: I made this recipe with wild-caught salmon and responsibly farmed Atlantic salmon. Both worked equally well. To season: Kosher salt, black pepper, and garlic powder.
Good candidates include dry white wine, fish stock, milk, or simply water. After many experiments, my preferred liquid is white wine. I like the flavor it adds. But you should experiment and see what you like best. Pour the wine into a large, lidded skillet. Bring it to a simmer over medium heat. Place the dill in the skillet, reserving a few sprigs for garnish. Place the salmon fillets, skin side down, on top of the dill. Sprinkle them with salt, pepper, and garlic powder. As for side dishes, this dish is very versatile. It goes well with most vegetables. When I serve it cold, I often serve it with asparagus salad, cucumber salad, or broccoli salad. When I serve it warm, I accompany it with steamed broccoli, steamed asparagus, or steamed spinach. They make an excellent topping for this arugula salad and can replace the chicken in this Cobb salad. I often make a quick salad of shredded lettuce and cherry tomatoes, add the poached salmon leftovers (flaked or cut into small pieces), and drizzle the salad with ranch dressing, as shown in the photo: Another option is to mash the leftovers with additional ingredients, such as mayonnaise, and turn them into a salmon salad. You can also reheat the leftovers, but you should do so very gently, in the microwave, covered, at 50% power. If you reheat them too aggressively, they will be dry.
