Poached Salmon With Zucchini
A light, flavorful dish featuring tender poached salmon paired with fresh zucchini tossed in basil, ideal for a healthy and elegant meal option.
Ingredients
Instructions
- Spray a large saucepan with cooking spray.
- Place the salmon steaks in the saucepan.
- Add the white wine or skim milk, water, and chicken stock or flavoring.
- Cover and bring to a boil; reduce heat and simmer until the salmon is done, about 6 minutes.
- Cut the zucchini into small strips and steam for 2-3 minutes.
- Pour the zucchini into a bowl and toss gently with minced fresh basil.
- Transfer the zucchini to serving plates.
- Top with the poached salmon steaks.
- Garnish with sprigs of basil.
Tips & Substitutions
To enhance flavor, consider marinating the salmon in lemon juice for 30 minutes before cooking. If you don't have fresh basil, dried basil can be used, but reduce the amount to 1/4 teaspoon. For a richer taste, substitute white wine with a splash of lemon juice or even a bit of soy sauce. This dish is versatile and can be paired with sides from Mediterranean recipes for a balanced meal.
Serving Suggestions
Serve the poached salmon over a bed of the steamed zucchini for a light meal. This dish pairs nicely with a side of quinoa or a fresh green salad. For a more substantial dinner, consider accompanying it with crusty bread or serving alongside dishes like Orzo And Vegetables for a delightful combination.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, do so gently in a microwave or on low heat on the stovetop to prevent the salmon from drying out. Add a splash of water or broth when reheating to help maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Poached Salmon With Zucchini contains roughly 213 calories, with 13g protein, 14g carbohydrates, and 12g fat. It is an excellent source of protein (26% of the Daily Value). Note that it is relatively high in sodium, at 1921mg per serving (84% of the Daily Value).
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 make sure to thaw it completely in the refrigerator before poaching. This will ensure even cooking and better texture. Adjust the cooking time slightly if the salmon is particularly thick after thawing.
What wine is best for poaching salmon?
A dry white wine, such as Sauvignon Blanc or Pinot Grigio, is ideal for poaching salmon as it complements the fish flavor without overpowering it. If you prefer a non-alcoholic option, skim milk or chicken broth works well too.
How do I know when the salmon is done cooking?
The salmon is done when it flakes easily with a fork and has an opaque color. It typically takes about 6 minutes of simmering, but thicker steaks may need a few extra minutes. Always check for doneness to ensure a perfectly cooked meal.
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).