Poached Salmon with Lemon and Dill
Our poached salmon with lemon and dill recipe takes just 20 minutes to make this chef-quality dish. Salmon steaks are poached in a bright, savory sauce made with lemon juice, dill and white wine for a light, delicious dish that's a cinch prepare.
Ingredients
1.75 cups Swanson® Vegetable Broth
0.25 cup chablis wineor other dry white wine
0.25 teaspoon dried dill weed, crushed
4 thin slices lemon
1.5 pounds salmon steak, 1-inch thick (about 6 steaks)
0.25 cup chablis wineor other dry white wine
0.25 teaspoon dried dill weed, crushed
4 thin slices lemon
1.5 pounds salmon steak, 1-inch thick (about 6 steaks)
Instructions
Heat the broth, wine, dill and lemon in a 10-inch skillet over medium-high heat to a boil.
Add the salmon to the skillet. Reduce the heat to low. Cover and cook for 10 minutes or until the salmon flakes easily when tested with a fork. Discard the poaching liquid.
Add the salmon to the skillet. Reduce the heat to low. Cover and cook for 10 minutes or until the salmon flakes easily when tested with a fork. Discard the poaching liquid.
Poached Salmon with Lemon and Dill
Our poached salmon with lemon and dill recipe takes just 20 minutes to make this chef-quality dish. Salmon steaks are poached in a bright, savory sauce made with lemon juice, dill and w...
Directions
Print
Heat the broth, wine, dill and lemon in a 10-inch skillet over medium-high heat to a boil.
Add the salmon to the skillet. Reduce the heat to low. Cover and cook for 10 minutes or until the salmon flakes easily when tested with a fork. Discard the poaching liquid.
Ingredients
1.75 cups Swanson® Vegetable Broth
0.25 cup chablis wineor other dry white wine
0.25 teaspoon dried dill weed, crushed
4 thin slices lemon
1.5 pounds salmon steak, 1-inch thick (about 6 steaks)
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