Pan-Poached Salmon with Light Lemon Herb Sauce

Lemon and herb sauce provides a flavorful addition to this no-mess salmon dinner that's ready in 20 minutes.

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  • prep time 20 min
  • total time 20 min
  • ingredients 6
  • servings 4
 

Ingredients

1
cup water
1/2
teaspoon vegetable-flavor instant bouillon
2
(8-oz.) salmon steaks (3/4 to 1 inch thick), each cut into 2 pieces
1
tablespoon lemon juice
1
tablespoon chopped fresh parsley
1
tablespoon chopped fresh chives

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In large nonstick skillet, combine water and bouillon. Bring to a boil. Arrange salmon steaks in skillet. Reduce heat; cover and simmer 6 minutes or until fish flakes easily with fork.
  • 2 With slotted pancake turner, transfer fish to warm serving platter; cover loosely to keep warm.
  • 3 Add lemon juice to liquid in skillet; cook over high heat for 2 to 5 minutes or until sauce is reduced to about 1/4 cup, stirring frequently. Stir in parsley and chives. Spoon sauce over salmon.
  • 1 In large nonstick skillet, combine water and bouillon. Bring to a boil. Arrange salmon steaks in skillet. Reduce heat; cover and simmer 6 minutes or until fish flakes easily with fork.
  • 2 With slotted pancake turner, transfer fish to warm serving platter; cover loosely to keep warm.
  • 3 Add lemon juice to liquid in skillet; cook over high heat for 2 to 5 minutes or until sauce is reduced to about 1/4 cup, stirring frequently. Stir in parsley and chives. Spoon sauce over salmon.

EXPERT TIPS

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Expert Tips

Poaching is one of the easiest, no-fuss methods for cooking fish, and it requires no added fat. The poaching liquid used for Pan-Poached Salmon works equally well for other types of fish. Thin fillets, such as sole or flounder, are great for poaching because they're done in a matter of minutes. You can vary the poaching liquid if you like. Use white wine or orange juice in place of vegetable bouillon, or spike the bouillon or other liquid with some liqueur or soy sauce. Sprinkle in you favorite fresh herbs. For a traditional French court bouillon, cooks make a flavorful poaching borth by simmering aromatic ingredients such as chopped onion and julienned celery and carrots in water to infuse it with flavor before adding the fish.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
190
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
2g,
2%
),
Cholesterol
75mg
75%;
Sodium
220mg
220%;
Total Carbohydrate
0g
0%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
24g
24%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
4%;
Calcium
0%;
Iron
4%;
Exchanges:
3 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.