Poached Salmon With Velouté Sauce

Elegant, delicious, and easy to prepare, poached salmon with velouté sauce is a pleaser for anyone who loves salmon and for those whom the jury is still out. This recipe comes together in approximately 45 minutes. It can be served with rice, couscous, potatoes of any description, pasta, or hot rustic bread with a side salad.

Course Brunch, dinner, Entree, Lunch, Main Course

Cuisine British fusion, European Fusion, french fusion

Keyword poached salmon, salmon, veloute sauce

Prep Time 10

Cook Time 35

Total Time 45

Servings Servings

Calories 213kcal

Author Dr. Wendy Dearborne

Equipment

1 Large or medium shallow pan with lid
1 Shallow dish small, medium, or large depending on how much fish you are preparing.
1 1 qt saucepan
1 Sieve
1 Large bowl
1 Whisk
Plastic wrap

Ingredients

4-6 6oz center cut skinless salmon filets

Poaching Ingredients

1 sprig fresh dill
1 sprig fresh thyme
1 bay leaf
1/2 yellow onion rough chopped
2 cloves garlic mashed
1 cup fish stock
1/2 cup dry white wine
1 cup water
1/2 tsp mushroom seasoning optional
1/2 lemon sliced reserved the other half for garnish
1 tsp whole black peppercorns
1 tsp kosher salt

Brine

1 tsp kosher salt
1 tsp sugar

Velouté Sauce

1-2 tbsp fresh parsley chopped
1 tbsp unsalted butter
1 tbsp all-purpose flour
2 tbsp heavy cream

Instructions

Mixing Brine

Mix sugar and salt together and set aside.
Rinse salmon filets in cold water and pat dry. Brine by sprinkling the salt and sugar mix evenly on both sides. Place filets in a single layer in a shallow dish and cover with plastic wrap. Do not stack the filets on top of each other.
Brine for 20 minutes on the countertop or 1-2 hours in the refrigerator. Note: Use the correct deep dish for the number of salmon filets you are preparing. And FYI the longer you brine the salmon is the saltier it will be.

Poaching Liquid

Put all the listed poaching aromatics and ingredients into a pan large enough to hold the stock and fish comfortably, but not too large. It needs to be fit for purpose. 10 – 12 inches (25 -30 cm) or larger depending on the portions you are cooking. Bring everything to a boil and reduce to medium low and simmer for 20 minutes.

Poaching Salmon

Rinse the brine from the filets in cold running water, then pat dry. Place the filets, what would be skin side down, or presentation side up, in a single layer on top of the aromatics and poaching liquid. DO NOT STACK THE FILETS ON TOP OF EACH OTHER!
Cover the pan and simmer on the lowest heat setting for 8 - 12 minutes. Please note that cooking time is based on the thickness of the filets. And make sure that the poaching liquid is simmering and not boiling.

Making The Roux

Meanwhile in a small saucepan, over medium heat melt butter. Add flour and mix well and reduce heat, stirring constantly. Cook for 2-3 minutes to remove the raw flour taste. Remove from heat and set aside.
Once the salmon is poached to your preference or reached an internal temperature of 125°F – 145°F remove from the poaching liquid and set aside on a warm plate. Note: 145°F is very, very well done and produces a dry textured fish. Wild caught salmon cooked to an internal temperature of 120°F – 140°F. Wild caught salmon is naturally drier and firmer in texture than farm raised. My personal preference is 125°F. This is your culinary journey, so cook the fish to your liking.

Making The Velouté Sauce

Strain all the aromatics out of the poaching liquid. Reheat the roux and add 3/4 - 1 cup of poaching liquid to the roux. Turn heat up to medium high and bring to a simmer, stirring constantly. Allow the sauce to thicken. The sauce must be just thick enough to coat the fish without running off.
Add the cream, mix well and heat thoroughly. DO NOT BRING TO A BOIL. Remove from heat. Check for seasoning and adjust. Add chopped parsley and stir well.

Plating

Plate the salmon and spoon the velouté sauce over the poached filets. Garnish with more parsley and a twisted lemon slice if desired. This dish is best consumed on the day.

Storage

Store leftover velouté sauce in a covered container in the refrigerator and consume within 2 days. Reheat, until hot on the stove top for best results.

Video

Notes

Salmon

Try to ensure that all the salmon filets are the same weight, shape or cut. This will ensure even cooking for all filets.

Other Fish

This recipe works well with other fish including, but not limited to trout, snapper, Chilean sea bass, bass, cod, haddock, halibut, hoki, skate and sole.

Poaching Liquid

The poaching liquid can be made with stock, water, cider, beer – I would opt for a light beer, milk full fat, cream, fruit juice, coconut milk or water, vinegar etc. Cooking is a personal journey all about you.

Example: You can mix water or coconut water with white or yellow miso paste with shaoxing wine, sliced galangal, bruised lemongrass and lime leaves. Along with garlic, onions, green onions, lime slices, coriander seeds, black peppercorns, 1 split green chili pepper, and a pinch of sugar. Instead of using heavy cream to finish the velouté sauce, use full fat coconut milk or cream coconut or creamed coconut (solid sold in a block). The only thing that will limit you is your imagination.

Poaching Temperature

Make sure that your poaching liquid is on a very low simmer. Do Not boil the fish. If your pan is bubbling your heat is too high.

Storage

The leftover poaching liquid can be portioned and frozen for later use. It will keep frozen for 3-6 months. To use, defrost in the refrigerator overnight, or remove from container and heat in a saucepan or in the microwave.

Cooking Times

Delicate fish like sole and sea bass require less cooking time than salmon and halibut. Adjust cooking times accordingly.

Others

Poultry, duck, chicken, poussin, lamb, and any cut of meat that doesn’t require the cooking method to tenderize it.

Nutrition