Poached Salmon Vivaldi
ID: 42ba572f...
A highly popular signature restaurant dish featuring a tender salmon fillet poached directly in a pan with leeks, green onions, baby spinach, white wine, heavy cream, and stock. This simple one-pan method results in an incredibly moist fish and a rich, flavorful cream sauce.
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🍳 Cooking Flow
Layer leeks, green onions, spinach, and salmon in a pan. → Add salt, pepper, cream, white wine, and stock, then cover and bring to a boil. → Simmer on low heat until the salmon is cooked through, then remove the fish. → Reduce the remaining liquid until thickened and pour the sauce over the salmon to serve.
Cooking Steps
Brief Cooking Order
Layer leeks, green onions, spinach, and salmon in a pan. → Add salt, pepper, cream, white wine, and stock, then cover and bring to a boil. → Simmer on low heat until the salmon is cooked through, then remove the fish. → Reduce the remaining liquid until thickened and pour the sauce over the salmon to serve.
Introduction
A highly popular signature restaurant dish featuring a tender salmon fillet poached directly in a pan with leeks, green onions, baby spinach, white wine, heavy cream, and stock. This simple one-pan method results in an incredibly moist fish and a rich, flavorful cream sauce.
Step 1
Add sliced leeks and chopped green onions to the bottom of a cold pan.
Step 2
Place a generous handful of baby spinach directly over the leeks and green onions.
Step 3
Lay the salmon fillet on top of the bed of spinach and vegetables.
Step 4
Season the salmon and vegetables with salt and pepper to taste.
Step 5
Pour in heavy cream, a splash of dry white wine, and chicken stock (or vegetable/fish stock) into the pan.
Ingredients List
Important Notes
You can use chicken stock, fish stock, or vegetable stock for this recipe—all work perfectly.
This one-pan poaching method is highly forgiving because poaching the fish in the sauce flavors the liquid, and vice versa.
Adjust the cooking time based on your preferred doneness. Pull the fish out earlier if you prefer it medium.
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