Given the insipid colour poached food usually turns it had never appealed to me, but I was happy to discover that this dish is most certainly the fastest for fish I have ever used or created, and it is light, healthy and delicious. A little homage to my homeland is in the Sauvignon, and an homage to my childhood living in Asia in the lemongrass.
What I particularly love about poaching fish (speaking like an old pro now) is that it won’t stink out your house, and when it comes to cooking salmon, that earns huge brownie points in my household.
- 2 Salmon Fillets
- 2/3 Cup Sauvignon Blanc (or any white wine)
- 1 clove garlic, minced
- 1 tbs chopped lemongrass
- 2 spring onions, sliced
- ¼ tsp sea salt
- 1 tbs chopped fresh basil for serving
In a small saucepan heat the wine, garlic, lemongrass, salt and spring onions until just simmering. Season the salmon with salt and pepper and lay the fillets snugly in the pan. Cover with a lid and leave for 5 minutes.
Slide the salmon fillets on to a plate and spoon over with some of the lemongrass and spring onion pieces. Season well with more salt and pepper and sprinkle the fresh basil over the top of the fish.
You can serve this on it’s own and then serve a large salad to follow, or serve with green vegetables, roast vegetables, or on a bed of kale.