Poached Salmon with Honey Lime Dressing

  • 6 fillets Silver Brite Salmon (5 to 6 ounces each)
  • The Poaching Stock:
  • 2 cups dry white wine
  • 2 cups water
  • 1/2 cup coarsely chopped celery (with leaves)
  • 1 medium onion, cut into 8 wedges
  • Bouquet garni composed of: 3 sprigs thyme, 3 cilantro and 1 bay leaf
  • 1/2 teaspoon hot pepper sauce
  • 2 teaspoons kosher salt
  • Pulp of 1/2 large lemon


In a large non-reactive skillet (fish should fit in a single layer) combine wine, water, celery, onion, bouquet garni, hot pepper sauce, salt and lemon pulp.  Bring to a boil and reduce to simmer for 10 minutes. Place the fish in the pan in a single layer.  Cover with a sheet of parchment paper (or wax  paper).  Poach over low heat for 5 to 7 minutes or just until the fish is cooked through.  Remove from the skillet to a side dish.Make the dressing and drizzle over.May be served warm, room temperature or chilled.6 servings.


Honey Lime Dressing

  • 3/4 cup extra-virgin olive oil
  • 1 teaspoon lime zest
  • 1/4 cup fresh lime juice
  • 1/4 cup honey
  • 1/4 teaspoon crushed red pepper
  • 1 teaspoon kosher salt
  • 1/4 cup chopped fresh cilantro

Whisk together the oil, zest, juice and honey until the mixture is smooth and slightly thickened.  Stir in the pepper, salt and cilantro.Makes about 1 1/4 cups.

Marilyn Harris

Marilyn Harris

Welcome to my web page. I hope you will visit often and enjoy using the recipes we post for you here. They are recipes that have been requested on the show on Saturday afternoon and some are from my cookbooks and my own kitchen, while others are... Read more


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