Poached Salmon with Parmesan Rice

Parmesan
iStock-maceofoto

Ingredients

For the rice

  • 1 1/2 cup  water
  • 1 cup  white rice (long grain is best)
  • 2/3 cups  grated Parmesan
  • 1 1/2 tablespoon  butter, room temperature
  • 1 cup  cherry tomatoes

For the butter and white wine sauce

  • 2 tablespoons  olive oil
  • shallot, finely diced
  • 1/2 cup  white wine
  • 2 tablespoons  butter, room temperature and cubed

For the salmon

  • One  12-ounce salmon fillet, skin on
  •   Salt and pepper, to taste
  • 1 cup  cold water
  • 2 tablespoons  all-purpose flour
  • 1/2 cup  white wine
  • 2 tablespoons  lemon juice

If I do say so myself, this recipe is damn good. It was so good, in fact, that the second it was ready, we inhaled the entire thing, putting our forks down only onto empty (nearly licked) dishes, and then realized we’d forgotten to take pictures (hence the lovely stock photo you see). But trust me, the delicately pink poached salmon looks beautiful atop white rice dotted with Parmesan and bright red cherry tomatoes.

It’s light, but has tons of flavor; it’s buttery, but doesn’t feel fatty; and it’s not that difficult to make. There are two main parts to think about: the rice, which can be all but left alone, and the salmon poaching which takes a bit more hand holding. I took my poaching cues from the one and only Eric Ripert, making them my own with white wine instead of vermouth and leaving out other steps and ingredients. But still, why not learn from the best?

Just be prepared that whomever you make this for will request it the next night, and the next night… 

Click here to see The New and Improved Farm-Raised Salmon story.

Directions

For the rice

Start the rice first, since it takes the longest to cook. In a large pot, combine the water and rice, sprinkling with salt and pepper over medium-high heat. Stir just to combine the ingredients and bring to a boil. Then reduce the heat and let it simmer, covered, for about 15-17 minutes. Meanwhile, start making the salmon until the rice has finished cooking.

When the rice is done, turn the heat on the lowest notch, and add the Parmesan and butter. Stir well and cover. A few moments later, add the halved tomatoes and cover again. Leave covered until you’re ready to serve. 

For the butter and white wine sauce

In a small pan, heat up the olive oil and add the shallots over medium heat. Cook until soft and translucent, about 5 minutes. Then add the wine and let boil until reduced by just more than half (should look like 3-4 tablespoons). Turn the heat down and slowly add the butter, one cube at a time, stirring well with each. Once melted together, turn off the heat and set aside. When the rice is almost finished, put the butter and wine sauce back over low heat and let reheat slowly.

For the salmon

Meanwhile, season the salmon fillet with salt and pepper on the non-skin side. Into a large, wide skillet, pour the water, and bring to a boil. In a small bowl, stir ¼ cold water with the flour, letting it dissolve with no clumps. Add salt and pepper.

Add the flour mixture to boiling water, then add the wine and lemon juice, continuing to boil until the liquid is thick and murky. Turn the heat down so it’s just simmering and add the salmon fillet. Poach until the top of the salmon is cooked through and a pastel pink color — about 5 minutes. While cooking, make sure to take a large spoon to scoop the poaching liquid all over the salmon to help it cook through and look consistent.

When the salmon is nearly done, go back to the rice and sauce, to reheat and finish before plating.

Finally, put it all together  rice on the bottom, salmon next, and spoon a tablespoon or so of the butter and wine sauce onto the salmon and the rice. 

Nutrition

Calories per serving:

1,280 calories

Dietary restrictions:

Egg Free, Peanut Free, Tree Nut Free, Soy Free, Shellfish Free

Daily value:

64%

Servings:

2
  • Fat 134g 207%
  • Carbs 193g 64%
  • Saturated 52g 262%
  • Fiber 5g 20%
  • Trans 2g
  • Sugars 11g
  • Protein 115g 229%
  • Cholesterol 345mg 115%
  • Sodium 1,293mg 54%
  • Calcium 1,038mg 104%
  • Magnesium 254mg 64%
  • Potassium 2,227mg 64%
  • Iron 6mg 34%
  • Zinc 6mg 43%
  • Phosphorus 1,684mg 241%
  • Vitamin A 3,262IU 65%
  • Vitamin C 49mg 82%
  • Thiamin (B1) 1mg 74%
  • Riboflavin (B2) 1mg 61%
  • Niacin (B3) 35mg 175%
  • Vitamin B6 3mg 147%
  • Folic Acid (B9) 192µg 48%
  • Vitamin B12 12µg 200%
  • Vitamin D 1µg 0%
  • Vitamin E 18mg 91%
  • Vitamin K 41µg 51%
  • Fatty acids, total monounsaturated 49g
  • Fatty acids, total polyunsaturated 19g
See detailed nutritional info Have a question about nutritional data? Let us know.

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