Poached Salmon Piccata

 

There’s something undeniably elegant about a dish that marries simplicity with sophistication. I created this Poached Salmon Piccata to celebrate the art of poaching—a gentle technique that keeps the fish succulent and lets the sauce take center stage. The dry white wine and Dijon mustard weave a subtle complexity, while the scallions add a fresh, vibrant finish.

What makes this dish a keeper is its versatility. Serve it with a simple green salad and crusty bread for a quick weeknight treat, or pair it with roasted veggies and herbed couscous for an impromptu dinner party. As a Type-A creative always on the move, I adore that it’s ready in under 30 minutes—proof that fast can still be fabulous.

Poached Salmon Piccata

½ T. butter

1 clove garlic, minced

½ c. water

2 T. lemon juice

⅛ t. chicken bouillon granules

2 (4-oz.) salmon fillets

¼ c. dry white wine

1 T. butter

½ t. Dijon mustard

2 scallions, chopped

Freshly ground black pepper, to taste

 In a 9-inch sauté pan, melt ½ tablespoon of butter over medium heat. Add the minced garlic and cook, stirring, for about 1 minute until fragrant.

Pour in ½ cup water and 2 tablespoons lemon juice, then bring the mixture to a gentle boil. Stir in ⅛ teaspoon chicken bouillon granules until dissolved.

Lower the heat to a simmer and gently place the salmon fillets in the pan. Cover and cook over low heat for 10 minutes per inch of thickness (measure at the thickest part), or until the salmon flakes easily with a fork. Carefully transfer the fillets to a warm plate and tent with foil to keep warm.

 Pour ¼ cup dry white wine into the remaining liquid in the pan. Increase the heat and boil until the mixture reduces to about ¼ cup, concentrating those lovely flavors. Whisk in 1 tablespoon butter and ½ teaspoon Dijon mustard until the sauce is smooth and velvety.

 Spoon the sauce generously over the salmon fillets. Season with freshly ground black pepper to taste, then sprinkle with chopped scallions for a burst of flavor and color. Serve immediately and enjoy!

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