This poached salmon is the simplest way to get tender, flaky fish every time! Top it with pesto and feta for a flavorful finish.
Whenever I see salmon on a restaurant menu, I almost always order it.
Chefs just have a way with salmon, don’t they? They can pan sear it to a fiery pink crust, or bake it juuuust enough…so that the center still flakes and tastes buttery and soft. Never over-done.
At home, when I’m making a salmon recipe myself, I realize just how hard it can feel to cook it just right.
But recently, I found a way to prepare salmon so that it gently steams, leaving the middle moist, while turning the faintest, rosiest shade of orange. It’s poaching, and it’s such a game changer with salmon. You slice some garlic, lay it over the fish, and then steam that fish on top of a simmering mix of chicken stock and wine. And once the fish is cooked, I smear basil pesto over it and sprinkle salty, tangy feta on top for some more flavor. The pesto and cheese melt a little into the cracks of the salmon, and it’s all just so lovely.
It’s the simplest, surest way to keep this deliciously oily fish as silky as it’s meant to be!