Poached Salmon with Bourbon and Maple | America's Test Kitchen
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.
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 and ground black pepper
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