Provided by:
Oven-Poached Salmon Fillets
From EatingWell.com
Baking salmon fillets, covered, with a little wine and some shallots produces moist, succulent results as long as you remember the two cardinal rules of fish cookery: choose only the freshest fish and don't overcook it. Serve topped with Light Lemon Sauce with Herbs or Creamy Dill Sauce.
Be the first to rate this recipe
Nutritional Information
(per serving)
| Calories | 216 |
| Total Fat | 12g |
| Saturated Fat | 2g |
| Cholesterol | 67mg |
| Sodium | 213mg |
| Total Carbohydrate | 1g |
| Dietary Fiber | -- |
| Sugars | -- |
| Protein | 23g |
| Calcium | 0 |
Serves: 4 Edit
Total Time: 30 min
Ingredients
| U.S. | Metric | Conversion chart |
- 1 pound(s) salmon fillet, cut into 4 portions, skin removed, if desired
- 2 tablespoon(s) dry white wine
- 1/4 teaspoon(s) salt
- Freshly ground pepper, to taste
- 2 tablespoon(s) finely chopped shallot (1 medium)
- Lemon wedges, for garnish
Directions
- Preheat oven to 425 degrees F. Coat a 9-inch glass pie pan or an 8-inch glass baking dish with cooking spray.
- Place salmon, skin-side (or skinned-side) down, in the prepared pan. Sprinkle with wine. Season with salt and pepper, then sprinkle with shallots. Cover with foil and bake until opaque in the center and starting to flake, 15 to 25 minutes, depending on thickness.
- When the salmon is ready, transfer to dinner plates. Spoon any liquid remaining in the pan over the salmon and serve with lemon wedges.
Loading photos...
Here are some alternate versions of this recipe created by our wonderful community of chefs!
More from EatingWell.com
