Description
Discover the exquisite taste of Buttermilk-Poached Salmon, a quick and healthy dish perfect for busy weeknights.
Ingredients
Scale
- 1 cup Full-Fat Buttermilk
- 1 cup Low-Sodium Vegetable Broth
- 1 medium Shallot
- 2 cloves Garlic
- 1 medium Lemon
- 5 sprigs Fresh Thyme
- 2 Bay Leaves
- 1 pound Skinless Salmon Fillet
- 1 teaspoon Kosher Salt
- 1 teaspoon Dijon Mustard
Instructions
- Prepare the Aromatics: Peel and halve the shallot, smash the garlic cloves, and slice the lemon into rounds.
- Season the Salmon: Season both sides of the salmon fillet with kosher salt and place in a skillet.
- Combine the Poaching Liquid: Pour buttermilk and vegetable broth into the skillet, top with aromatics.
- Start Poaching: Bring the liquid to a simmer, then reduce heat and poach salmon for 11-12 minutes.
- Remove the Salmon: Lift the salmon using a slotted spatula and let it rest.
- Prepare the Sauce: Stir in Dijon mustard into the poaching liquid and reduce the sauce by half.
- Strain and Serve: Strain the sauce and drizzle over the salmon before serving.
Notes
- Chicken broth can also be used.
- Feel free to substitute shallot with onion.
- Garlic powder can be used as a substitute for fresh garlic.
- Lime can be used instead of lemon.
- Dried thyme may be substituted for fresh thyme.
- Omit bay leaves if not available.
- Choose the freshest salmon you can find.
- Sea salt or table salt can work in place of kosher salt.
- Yellow mustard can be swapped for Dijon mustard.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 70 mg
Keywords: Buttermilk Poached Salmon