Poached Salmon with Bourbon and Maple
Poaching rarely lives up to its promise to produce silken, delicately flavored fish. We set out to eliminate chalky, tasteless poached salmon for good.
Keywords
- Fish & Seafood
- Weeknight
- Main Courses
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Skillet
- Paring knife
- Instant-read thermometer
- Mixing bowl
- Whisk
- Spatula
- Paper towel
- Plate
- Aluminum foil
- Serving platter
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Stove
Ingredients
- 1 lemon
- 2 tablespoons bourbon or brandy
- 3 tablespoons maple syrup
- 2 tablespoons whole grain mustard
- 1 tablespoon cider vinegar
- 1 medium shallot, sliced thin (about 3 tablespoons)
- 3/4 cup water
- 4 center-cut skinless salmon fillets, 6 to 8 ounces each
- 1 tablespoon unsalted butter
- 1 tablespoon chopped chives
- Salt
- ground black pepper
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