Poached salmon in wine sauce

I wanted something fast and easy tonight, so I abandoned the scheduled meal and poached some salmon. I like having left-over salmon for salads or for a quick lunch with left-over quinoa or rice.

Poached salmon in wine sauce (home recipe)

1-2 pieces of salmon , 6-8 oz each
juice from one lemon
½ cup white wine
1 T butter
1 T olive oil
½ onion, chopped
2 cloves garlic, chopped
1 T fresh tarragon, chopped
1 T fresh dill, chopped
1 T fresh thyme, chopped
1 small lemon, thinly sliced
salt to taste

Heat the olive oil and butter in a skillet, when hot add the onion and sauté for about five minutes. Add garlic and sauté for one more minute. Add the lemon juice (watch for splattering) and wine. Add the herbs and salt. Add enough water to cover the fish. Heat to simmering. Add the fish, skin side down if a fillet. Cover. Reduce heat and cook for 10 minutes or until fish is done.

If making a reduction sauce, drain the liquid. Scrape the pan. Add the liquid back into the pan and bring to a simmer. Cook until reduced by half. Add 1-2 T butter, whisk until melted. Continue cooking until reduced to ¼ of original amount.

What I would change: I’m not sure it needs butter at all and the water makes it harder to reduce. Consider adding parsley to the poaching liquid. It was very lemony. It would be better with more wine and less water.

I served it over quinoa with steamed kale. (start the kale before you begin cooking the fish).

This will make good left-over salmon for salads and it was pretty quick, about 20 minutes.