Ginger-Maple Poached Salmon

Ginger-Maple Poached Salmon served with couscous and Maple Glazed Acorn Squash.

I have grilled, baked, fried and sauteed fish. Never have I poached it. 'Poached' is a fancy word for cooking in flavorful juices or water. This recipe was uncharted territory for me, but I am ever zealous to expand my knowledge and skills in preparing great food. Plus, this recipe was super fast, I made it in about 30 minutes, making this a great weeknight dinner. 

You'll find this recipe is actually quite simple and allows you to bake side dishes like Maple-Glazed Acorn Squash in the oven while you cook the main course on the stove top.  A 12 inch saute pan or frying pan with a well fitting lid is essential for this recipe. The fish is elevated from the pan bottom (so as not to scorch) by a simple trick; sliced lemon. The fish simmers and absorbs the flavors of your liquid while staying nice and moist. When you're finished cooking the salmon, simply boil down the liquid to concentrate the flavors and make a lovely pan sauce to drizzle over the fish.

Ginger-Maple Poached Salmon

by The Goldilocks Kitchen

Prep Time: 10 minutes

Cook Time: 20 minutes

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Ingredients (4 servings)

• 1 lemon
• 3 tablespoons maple syrup
• 3 tablespoons Ginger Beer
• 1 tablespoon Grey Poupon mustard
• 1 tablespoon cider vinegar
• 1 medium shallot, sliced thin (about 3 tablespoons)
• ¾ cup water
• 1 skinless salmon fillet (about 2 pounds) thickest part should be about 1 ½ inches
• 1 tablespoon unsalted butter
• 1 tablespoon minced fresh chives
• Salt and ground black pepper

Instructions

Slice the top and bottom of the lemon off. Slice the rest of the lemon into 8 to 10 thin slices (about ¼ thick). Arrange the lemon slices in rows in the bottom of a 12 inch skillet with a well fitting lid. There should be four rows, fit them however you can. (I usually place three rows vertically and the fourth horizontally above or below.) Whisk together the maple syrup, ginger beer, mustard, vinegar, shallot and water in a small bowl. Gently pour the mixture into the pan with the lemons.

Using a sharp knife, cut the fillet into four equal pieces. Place each piece of fish over a row of lemon slices, skinned side down, (the grey side) in the skillet and turn the heat to high. When the liquid has reached a simmer, turn the heat to low, cover and simmer until the sides of the fish are opaque and the center of the thickest part has reached 125 degrees. This can take anywhere from 11 to 16 minutes. Remove the pan from heat. Carefully remove the fish and lemon by using a flat spatula to slide under the lemons and remove both from the pan. Place on a paper towel lined plate and tent loosely with foil.

Return the pan to high heat and reduce the poaching liquid until about 2 tablespoons remains, 4 to 6 minutes. Remove the pan from the heat and whisk in the butter and chives. Season with salt and pepper to taste.

To serve: Place each fillet on a serving plate, lightly season with salt and pepper and drizzle pan sauce over top. Can be served with or without the lemon slices underneath.

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