Keto Wine Poached Salmon
How to Make It
Step 1
Combine all ingredients except fish and salt. You will want to have the onion peeled and cut into large strips. The carrot should be peeled and cut into 3-4 large pieces. The celery can be cut into 3-4 large pieces as well. The garlic can go into the simmering liquid whole, as well as the black peppercorns. The parsley can go into the cooking liquid stems and all. If you add the salt to the water before it boils, it will prevent the mixture from coming to a boil faster.
Step 2
Gently boil the mixture for 5 minutes. Then add in the salt. Taste the broth and decide if it is salty enough for your taste. It should taste reasonably salty so it can season the salmon.
Step 3
Add the salmon fillets and shimmy them around, so they are completely submerged in the water. Cook the salmon for about 7-9 minutes or until they are opaque, cooked through, and an internal temperature reads 145 F.
Step 4
Remove the salmon from the simmering liquid and place on a warm serving platter. Feel free to scatter some of the vegetables and lemon slices over the salmon.
Ingredients
- Sauvignon Blanc – 1 cup
- Water – 4 cup
- Lemon – ½ medium – 2 1/8″ diameter
- Onion – 1 small
- Carrots – 1 small – 5 3/4″ long or less
- Celery – 3 medium – stalk – 7 1/2″ to 8″ long
- Garlic – 3 clove
- Peppercorns – 1-½ teaspoon
- Parsley – 4 sprig
- Coarse Kosher Salt by Morton – 2 tablespoon
- Salmon – 18 ounce