Poached Fish With Lemon And Dill
Delicate poached salmon infused with lemon and dill, offering a light, flavorful dish perfect for healthy meals or elegant dinners with subtle citrus and herb notes.
Ingredients
Instructions
- In a 10-inch skillet, combine vegetable broth, white wine, dried dill weed, and lemon slices.
- Heat over medium-high heat until boiling.
- Arrange salmon steaks in the broth mixture. Reduce heat to low.
- Cover the skillet and cook for 10 minutes or until the fish flakes easily with a fork.
- Discard the poaching liquid and serve.
Tips & Substitutions
For a more intense flavor, consider adding fresh dill or parsley instead of dried. If you don't have white wine on hand, a splash of lemon juice can provide acidity. To ensure even cooking, make sure the salmon steaks are of uniform thickness. Additionally, gently poach the fish to avoid toughening it. This dish pairs beautifully with Mediterranean recipes featuring fresh vegetables.
Serving Suggestions
Serve the poached salmon with a side of steamed asparagus or a fresh green salad for a light meal. Complement the dish with a dollop of tartar sauce or a simple vinaigrette. This recipe also pairs well with a glass of chilled white wine and can be a fantastic starter for seafood recipes like Antipasto Of Scampi Shrimp Hors D'Oeuvre.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the salmon in a skillet over low heat, adding a splash of water or broth to maintain moisture. Avoid microwaving as it can dry out the fish and alter its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Poached Fish With Lemon And Dill contains roughly 571 calories, with 27g protein, 93g carbohydrates, and 13g fat. It is an excellent source of protein (55% of the Daily Value), dietary fiber (50% of the Daily Value), and iron (21% of the Daily Value), and a good source of potassium and vitamin A. It also contributes 14g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon, but it's best to thaw it in the refrigerator overnight before cooking. This ensures even cooking and better texture. If you need to cook it from frozen, add a few extra minutes to the poaching time.
What other herbs can I use instead of dill?
If you're not a fan of dill, try using fresh parsley, tarragon, or chives for a different flavor profile. Each herb will impart its unique taste to the dish, making it versatile to your palate.
How can I tell when the salmon is done?
The salmon is done when it flakes easily with a fork and is opaque throughout. You can also use a meat thermometer; the internal temperature should reach 145°F (63°C). Be careful not to overcook, as it can become dry.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).