Wine Poached Salmon is a sophisticated and subtly flavored dish, ideal for a light yet satisfying meal. A dry white wine, such as Sauvignon Blanc, forms the base of the poaching liquid, simmering gently with a medley of aromatic vegetables. Celery, carrots, onion, and garlic contribute their savory notes, while fresh parsley and black peppercorns introduce bright, herbaceous, and mildly spicy undertones.

The broth is seasoned with salt, ensuring the salmon is infused with flavor from the inside out. Taste the broth before adding the fish, adjusting the seasoning to your preference. The goal is a flavorful, well-seasoned liquid that will impart its essence to the delicate salmon.

Once the broth has simmered, creating a fragrant infusion, the salmon fillets are gently lowered into the liquid. The poaching process is slow and gentle, allowing the salmon to cook through evenly while absorbing the nuanced flavors of the broth. Take care not to overcook the fish; it should remain moist and tender.

Feel free to adapt this recipe to your liking. Other types of fish, such as cod or halibut, would work well. Experiment with different dry white wines to create unique flavor profiles.

Fresh herbs like thyme, rosemary, or oregano can be substituted for or added to the parsley, each bringing its distinctive aroma to the dish. A bay leaf or two can also be added to the broth for extra depth and complexity. The salmon is ready when it turns opaque and flakes easily with a fork.

The cooking time will vary depending on the thickness of the fillets, so check frequently to prevent overcooking. Serve the poached salmon immediately, spooning some of the flavorful poaching liquid over the top. Garnish with fresh herbs or a squeeze of lemon juice for added brightness.

The result is a delicate, flavorful, and healthy dish that is sure to impress.