Wine Poached Salmon

About

Keto Wine Poached Salmon is a simple yet delicious way to enjoy salmon. Sauvignon blanc and water are simmered together with celery, carrots, onion, garlic, parsley, black peppercorns, and plenty of salt. The broth must be seasoned with enough salt to flavor the fish! Feel free to taste the broth before adding the fish to check to see if it is salty enough for your liking. After the broth is simmered with the vegetables and herbs, the fish can be added to the broth, and the heat turned down very low (there should be no bubbles coming to the surface of the water). The fish should stay in the broth until the fish is fully cooked and has absorbed the beautiful flavors.

Can I use other types of fish?

Yes, feel free to use other types of fish as a direct substitute for this recipe’s salmon. Please keep in mind that you will need to consider different macros for other kinds of fish.

What other seasonings can I add?

You can add a different type of white wine or other fresh herbs like thyme, rosemary, or oregano. Feel free to add bay leaves too.

How do I know the salmon is cooked?

The salmon is cooked when the fish turns opaque, and an internal temperature reaches 145 F.

Ingredients

1 cup sauvignon blanc
4 cup water
½ medium – 2 1/8" diameter lemon
1 small onion
1 small – 5 3/4" long or less carrots
3 medium – stalk – 7 1/2" to 8" long celery
3 clove garlic
1 ½ teaspoon peppercorns
4 sprig parsley
2 tablespoon coarse kosher salt by morton
18 ounce salmon

Instructions

Combine all ingredients except fish and salt. You will want to have the onion peeled and cut into large strips. The carrot should be peeled and cut into 3-4 large pieces. The celery can be cut into 3-4 large pieces as well. The garlic can go into the simmering liquid whole, as well as the black peppercorns. The parsley can go into the cooking liquid stems and all. If you add the salt to the water before it boils, it will prevent the mixture from coming to a boil faster.
Gently boil the mixture for 5 minutes. Then add in the salt. Taste the broth and decide if it is salty enough for your taste. It should taste reasonably salty so it can season the salmon.
Add the salmon fillets and shimmy them around, so they are completely submerged in the water. Cook the salmon for about 7-9 minutes or until they are opaque, cooked through, and an internal temperature reads 145 F.
Remove the salmon from the simmering liquid and place on a warm serving platter. Feel free to scatter some of the vegetables and lemon slices over the salmon.