Atlantic Poached Salmon with Irish Butter Sauce

poached Irish salmon with Irish butter sauce on a white plate

Atlantic Poached Salmon with Irish Butter Sauce

This gently poached Atlantic salmon is finished with a smooth butter sauce made with Irish butter for deeper flavor and a silkier texture. Subtle fennel and bright citrus keep the dish balanced, making it elegant enough for a romantic dinner yet simple enough for a relaxed evening at home.

Course Main Course

Cuisine Irish

Cooking Style poaching

Diet and Health healthy-ish

Seasonal spring, St. Patrick's Day

Ingredient salmon

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 370

Author Diane Brown

Ingredients

2 6-oz North Atlantic Salmon fillets* about 1-inch thickness
1 tsp salt
1/2 fennel bulb coarsely chopped
1 shallot finely minced
1 Tbsp white wine
2 Tbsp very cold, unsalted Irish butter cut into 8 even cubes
Salt and pepper
Squeeze of fresh lemon
1/4 tsp chopped parsley optional

Get Recipe Ingredients

Instructions

Fill a medium-sized saucepan half full with water, salt and bring to a boil.
Reduce the water to a gentle simmer, add the fennel and fish. Cover and cook for 15 minutes.
Turn off and keep fish in water while you make sauce.
Put shallots and white wine in a small saucepan, bring to boil and cook until wine is almost cooked off and shallots are dry.
Remove from heat and whisk in cold butter** one cube at a time, butter will start to thicken.
Season with salt, pepper and lemon.
Serve over the poached salmon and garnish with the (optional) parsley.

Notes

*Try to buy salmon fillets with even thickness to ensure even cooking.

**Make sure your butter for the sauce is cold. This will ensure that it doesn't break during the cooking process.

A note on the provided nutrition information

The nutrition information provided has been estimated by an online nutrition calculator and is not a substitute for a professional nutritionist’s advice.

Nutrition