Eating wild sea foods twice a week reduces your risk of heart diseases by atleast 36% and make your day more energetic with this recipe. Wild Salmon fish has many health benefits. Major benefits of Salmon fish includes Omega 3 fatty acids. High Quality Protein, Essential Amino Acids, Vitamins A,D, B 6, B , E. Poached Wild Salmon Steaks are delicious with Citrus Beurre Blanc and makes your family healthier.
Now Let Us See How To Make This Rich Poached Salmon With Butterly Sauce:
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Serves: 4 servings
Nutrition Information (per serving):
Calories (kcal): 660
Fat Calories (g): 420
Fat (kcal): 47
Saturated Fat (g): 24
Protein (g): 39
Monounsaturated Fat (g): 13
Polyunsaturated Fat (mg): 6
Sodium (g): 150
Cholesterol (g): 200
Fiber (g): 0
Carbohydrates (mg): 6
4 6-oz. wild salmon steaks (about 1 inch thick)
1 medium carrot, thinly sliced
4 cups dry white wine
1/2 large lemon, thinly sliced
1/2 medium yellow onion, thinly sliced
6 sprigs fresh thyme
9 sprigs fresh flat-leaf parsley, plus 1 Tbs. finely chopped
6 black peppercorns, more freshly ground to taste
2 bay leaves
1/2 cup fresh orange juice
1 Tbs. fresh lemon juice
1 Tbs. fresh lime juice
6 oz. (12 Tbs.) cold unsalted butter, cut into 1/2-inch pieces
2 Tbs. finely chopped shallot
While preparing the poaching liquid let the Wild Salmon rest in room temperature for 30 minutes.
Poaching Liquid Preparation
Take a 11 – 12 inches skillet or sauce pan , combine 3 cups of the wine onion, carrot, 8 parsley sprigs, lemon, 5 thyme sprigs, bay leaves ,the peppercorns, 2 teaspoon of salt and 3 cups of water.
Cover the sauce pan with a tight-fitting lid and bring it to boil. Turn the heat down and lower the flame for about 10 minutes. Turn off the heat and allow it to settle down.
Beurre Blanc Preparation
Take a 2-Quart sauce pan , combine the remaining 1 cup of white wine, shallot, the citrus juices and the remaining sprigs of thyme and parsley. Boil it for 12 minutes until it is reduced to 1/4 cup. Now take a fine-mesh sieve and strain the mixture into a small bowl, press gently and discard the solids. Pour the liquid in the sauce pan and heat in low flame until hot for one minute. Add a few pieces of cold butter until the sauce is creamy and emulsified. Switch off the flame. Add chopped parsley, pepper and salt to taste. Transfer the sauce to small thermos.
To poach the fish heat the poaching liquid in low flame and then bring it to medium low. Remove the herb sprigs. Gently add wild salmon to the liquid. The liquid should at least cover 3/4 of the steak. If it does not cover quickly add some hot water. Now pour poaching liquid over the fish and cover the skillet with the lid. Cook for another minute.
Remove the skillet from heat and let it settle down. Take a instant-read thermometer and insert it into the thickest part of the wild salmon. When it registers 120°F for medium rare or 125°F for medium after 10 minutes, transfer it into a plate or paper-towel-lined platter with the help of slotted spatula. As it rests the salmon will continue cooking. Remove the paper and Serve it hot with Beurre blanc.
Enjoy this weekend with your loved ones. keep your family healthy with Poached Wild Salmon Steaks with Citrus Beurre Blanc recipe. Roasted potatoes and steamed broccoli are delicious alongside.