Meal Kit
Poached Salmon
With Sautéed Spinach, Tomato, Asparagus and Shallot
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 1 days
Contains: Fish (Salmon), Soy
Chef
Michael Wallach
Poaching is one of the easiest ways to prepare salmon. Poached salmon is flavorful and tender, and its high level of beneficial oils makes it a healthy meal choice. In general, poaching is particularly suitable for delicate food, such as eggs, poultry, fish and fruit, which might easily fall apart or dry out. For this reason, it is important to keep the heat low and to keep the poaching time to a bare minimum, which will also preserve the flavor of the food. To help infuse flavor, our cooking liquid also contains mirepoix, a mix of celery, onions and carrots. We paired the salmon with lots of fresh vegetables to keep this dish light and healthy without sacrificing flavor, giving you an elegant and satisfying meal.
In Your Box (serves 2)
- 0 Mirepoix
- 0 Roma Tomato
- 0 fl. oz. White Cooking Wine
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0 volume Gluten-Free Minor's Vegetable Base
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0 Salmon Fillets
- 0 oz. Spinach
- 0 Shallot
- 0 oz. Asparagus
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) QOjxxyPw
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Calories0
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Carbohydrates0g
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Net Carbs0g
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Fat0g
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Protein0g
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Sodium0mg
Recipe Steps
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prep the Cooking Liquid
The cooking liquid consists of the mirepoix, white wine and vegetable broth. To make the broth, mix the vegetable base with 32 oz of hot water. When the broth is ready, heat a pot over medium heat and add 1 tbsp oil to the pot. Once the pot is hot, add the mirepoix mix and sauté for 4-5 minutes or until the onion is translucent. Add white wine to deglaze the pot and cook for 1 minute to remove any alcohol. Pour 32 oz stock into pot and bring to a low simmer.
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2 Prep the Vegetables
While the cooking liquid for the salmon is coming to a simmer, we have time to chop the vegetables. Remove the skin from the shallot and cut the shallot into thin julienne (matchstick) strips. Core the tomato by removing the outside skin and then discarding the seeds. Chop the tomato into quarter inch chunks. Slice the asparagus on a bias into half inch pieces.
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3 Cook the Salmon
When the cooking liquid comes to a low simmer, add a pinch of salt and pepper to the liquid before adding the salmon. Gently add the salmon to the liquid submerging it completely. Cover the pot and slowly simmer on low for 10-12 minutes or until flesh is no longer bright orange in color. Gently remove from liquid and reserve. While the salmon is cooking, you can sauté the vegetables.
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4 Sauté the Vegetables
Heat a sauté pan over medium heat and add 2 tbsp of oil. When pan is hot, add the shallot and asparagus. Cook until the shallot becomes translucent then add the tomato and baby spinach and cook until wilted. Season with a pinch of salt and pepper.
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5 Plate the Dish
Place the vegetable mix in the center of the plate. Reserve a small amount of the vegetables for garnish on top of the salmon. Place the salmon on top of the vegetable mix then garnish with vegetable mix and spoon the cooking broth over the dish for added moisture.
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