Poached Salmon With Asparagus and New Potatoes

Name: Poached Salmon With Asparagus and New Potatoes
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 1 servings
Cuisine: American
Ingredients: Seasoning The Salmon; 7 oz. Salmon; 1/2 tsp. Salt; Cook The Asparagus; 1 Qt Water; 6 oz. Asparagus; 1/2 tsp. Salt; Cook The Salmon; 1 cup White Wine; 1/4 cup Vegetable Stock; Cook The Potatoes; 1 Qt Water; 1/2 tsp. Salt; 1 lb. Potatoes; 1/4 tsp. Ground Black Pepper; Sauce; 1 tbsp. Butter; 1 tbsp. Yellow Onion; 1 clove Garlic, Minced; 1/2 cup White Wine; 2 tbsp. Heavy Cream; 1/8 tsp. Salt; 1 tsp. Chives

Chef Weston Ludeke

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Poached Salmon With Asparagus and New Potatoes

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This is the go-to salmon recipe you have been looking for. It’s a complete meal with refreshing asparagus, creamy potatoes and buttery, flavorful salmon. It’s easy to make with simple ingredients so anyone can enjoy this meal in comfort at home.

Recipe

PRE TIME: 5 min

COOKING TIME: 25 min

TOTAL TIME: 30 min

1 SERVING

Ingredients:

Seasoning The Salmon
7 oz. Salmon
1/2 tsp. Salt
Cook The Asparagus
1 Qt Water
6 oz. Asparagus
1/2 tsp. Salt
Cook The Salmon
1 cup White Wine
1/4 cup Vegetable Stock
Cook The Potatoes
1 Qt Water
1/2 tsp. Salt
1 lb. Potatoes
1/4 tsp. Ground Black Pepper
Sauce
1 tbsp. Butter
1 tbsp. Yellow Onion
1 clove Garlic, Minced
1/2 cup White Wine
2 tbsp. Heavy Cream
1/8 tsp. Salt
1 tsp. Chives

Directions:

Step 1

Remove the skin of the salmon.

Step 2

Prep the Salmon: Begin by seasoning the salmon with salt and let it rest for about five minutes, allowing the salt to penetrate and season the fish evenly.

Step 3

Blanch the Asparagus: Remove any tough ends from the asparagus. Blanch them in boiling water for four minutes, then immediately transfer to ice water. This method ensures the asparagus is cooked yet retains its crispiness.

Step 4

Cook the Salmon: Line a pan with baking paper, placing the salmon on top. Add white wine and vegetable stock until the liquid reaches halfway up the fish. Cover and cook over medium heat on the stovetop.

Step 5

Boil the Potatoes: Simultaneously, boil the potatoes in a separate pot until tender.

Step 6

Prepare the Sauce: In a different saucepan, melt butter over medium heat. Add onions and garlic, sautéing until translucent. Pour in white wine, let it simmer to cook off the alcohol, then stir in heavy cream and a pinch of salt, allowing the sauce to thicken slightly.

Step 7

Combine Vegetables and Sauce: Peel the boiled potatoes and add them along with the blanched asparagus to the creamy sauce, stirring gently to combine.

Step 8