Pan Poached Salmon with Lemon Caper Gremolata
Poached salmon in a wine and herb broth with a caper lemon gremolota.
Ingredients
- 2 lemons
- 2 tbsp fresh parsely-minced
- 2 fresh tarragon sprigs
- 1 large shallot-sliced
- 1/2 cup dry white wine
- 1/2 cup water
- 2 pound salmon portions-skinless1-1/2" thick
- 2 tbsp capers-drained
- 2 tbsp olive oil
- 1 tbsp honey
- salt and pepper
Instructions
- Slice 1-1/2 lemons into 1/4" slices and cut the other half into wedges. Place the lemon slices into a 12" skillet. Top with 1 tablespoon of parsley, shallot and tarragon. Add wine and water. Cut salmon into 4 portions, lay skin side down on top of herbs.
- Over high heat bring liquid to simmer. Reduce heat to low, cover and cook until center of salmon is translucent and registers 125' for about 20 minutes.
- Take pan off the heat. Remove salmon, lemon and herbs and set aside on a plate tented with aluminum foil.
- Put the pan back on the burner over high heat and cook until the liquid reduces to 2 tablespoons about 4-5 minutes. Strain liquid through a mesh strainer into a bowl. Whisk in rest of parsley, capers, oil and honey. Season with salt and pepper to taste.
- Season salmon with salt and pepper. Transfer only salmon to plates or platter and garnish with sauce and lemon wedges.