Thank you to the Alaska Seafood Marketing Institute for sponsoring this recipe for Poached Salmon with Lemon, Rosemary and Capers. All opinions are my own.
My family’s favorite fish is wild Alaska salmon. We nearly always bake it with yummy spices, but I have been wanting to switch it up and try something new like poached salmon.
Now that school is back in session and the girls are into so many extracurricular activities, we’re extremely busy. There have been more days than I can count where I’ve forgotten to take meat out of the freezer for dinner.
I recently discovered that you can cook Alaska seafood directly from frozen – no need to thaw – allowing you to make dinner in as little as 15 minutes. That is such an awesome option for our busy nights! I will definitely be keeping frozen seafood in my freezer from now on.
Here’s an easy recipe I came up with for making Poached Salmon with Lemon, Rosemary and Capers – directly from frozen Alaska Salmon! Aside from poaching, there are many other ways to cook Alaska seafood without thawing. Other cooking techniques can be found here.
Poached Salmon with Lemon, Rosemary & Capers
Poached Salmon with Lemon, Rosemary & Capers
Ingredients
- 2 six-ounce or 4 three-ounce frozen salmon fillets (I used 6 ounce)
- 1 cup Sauvignon Blanc
- ¼ cup extra-virgin olive oil
- ¼ cup Fresh squeezed lemon juice about 1 lemon
- 1-2 lemon sliced
- 1 tablespoon minced fresh rosemary leaves
- 2 tablespoons capers
- 2 tablespoons minced shallots
- 4 garlic cloves roughly chopped
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 2 cups filtered water
Instructions
- Combine the Sauvignon Blanc, olive oil, lemon juice, lemon slices, rosemary, capers, shallots and garlic in a large pan (I used a 12” cast iron skillet).
- Add enough water so the liquid reaches a depth of about 1 ½ inches. You want to the salmon to be submerged. It took about 2 cups in my skillet.
- Bring to a boil, then reduce the heat to where it’s barely simmering.
- Rinse your salmon under cold water to remove the protective ice glaze.
- Turn off the heat and add salmon to the liquid, skin side down.
- Return heat to a simmer. Be sure the liquid simmers, but doesn’t boil.
- Once simmering, cover pan tightly and cook for 5-10 minutes (shorter for smaller pieces and longer for larger pieces or at altitude).
- Turn off the heat and let the salmon rest in the liquid for 5 minutes or until the poached salmon is completely opaque. It will take longer with larger pieces and at altitude.
- Remove the poached salmon from the pan and serve with your favorite veggies and rice.
About Alaska Seafood
Did you know nearly 60% of all seafood harvested in the U.S. comes from Alaska? The icy Alaska water allows seafood like salmon, crab, shellfish and whitefish to be rapidly chilled, then commercially flash frozen below zero to ensure it is kept at peak freshness for the best quality and flavor.
Alaska seafood is high in protein, low in saturated fat, low in sodium and one of the best sources of heart-healthy omega-3 fatty acids. Alaska seafood is full of high quality protein, vitamins, minerals and oils essential to good health.
Most Alaska seafood can be cooked directly from frozen. The Alaska Seafood Marketing Institute website has an entire section on cooking seafood from frozen. I had no idea there were so many ways to cook frozen seafood!
In addition, you can find free cooking demonstrations at more than 600 grocery stores nationwide throughout the month of October. Click here to see the list of participating retailers. If you type in your city name, you can look up demos in your area.
