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Poached Salmon

Delicate salmon gently poached in white wine and fish fumet, served with tender leeks and Yukon Gold potatoes and finished with a bright saffron vinaigrette.

🐟 Salmon · Fillet♨️ Gentle Poaching🌺 Saffron VinaigretteTier 2 · Recipe 394
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Recipe 394 is synchronized for Menu Builder, Secondi Station, Live Inventory, purchasing/receiving, vendor workflow, labor allocation, prepared-component costing, ingredient graphics, search, and culinary learning.

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Connected Culinary Learning

Study salmon anatomy, fillet structure, market forms and culinary applications, then follow the prepared Fish Fumet component used in the poaching liquid.

🏛️ Culinary AcademyProfessional culinary subjects, techniques and kitchen organization.Open Academy →🐟 Salmon FoundationSpecies, butchering, fillet anatomy, flavor, nutrition, seasonality and professional cooking methods.Study Salmon →🍲 Fish Fumet ComponentPrepared seafood stock used by this recipe and inherited through the component-cost registry.Open Fish Fumet →
Poached salmon with leeks, potatoes and saffron vinaigrette

Recipe Overview

A refined seafood plate built around gentle poaching. White wine, fish fumet and shallot create the aromatic cooking medium; tender leeks and Yukon Gold potatoes provide structure, while saffron vinaigrette adds floral warmth, acidity and brightness.

Chef Notes

Keep the poaching liquid below a boil so the salmon remains moist and delicate. The saffron vinaigrette should remain bright and aromatic rather than oily or heavy.

Prepared Component Logic

Fish Fumet is treated as a reusable prepared component. Its batch food cost and upstream labor belong to the Fish Fumet production record and are inherited here by usage quantity.

🐟 Salmon Fillet · Culinary Profile

Flavor Profile

Rich, clean, marine and buttery with medium-to-high natural fat depending on species and farming method.

Texture

Firm flakes with moist, silky flesh. Center-cut portions provide the most even thickness for controlled poaching.

Best Uses

Poach, roast, grill, sear, confit, cure or smoke. Gentle wet cooking is especially effective when preserving a clean, elegant texture.

Platform Identity

Salmon Foundation · Icon ID TC-ICON-FISH-SALMON · inventory source salmon_fillet.

Ingredients

Base recipe = 1 serving · minimum production = 2 servings.
  • Salmon Fillet ingredient icon Salmon Fillet — 180 g · boneless salmon fillet; poach gently below a boilsalmon
  • White Wine ingredient icon White Wine — 60 ml · for the poaching reductionwhite_wine
  • Fish Fumet ingredient icon Fish Fumet — 120 ml · prepared component; concentrated fish stock for poachingfish_fumet
  • Shallot ingredient icon Shallot — 20 g · finely chopped for the poaching reductionVEG-SHALLOT-001
  • Yukon Gold Potato ingredient icon Yukon Gold Potato — 200 g · Yukon Gold; blanch until tenderTC-VEG-POTATO-001
  • Leek ingredient icon Leek — 150 g · clean thoroughly between layers; blanch until tenderleek
  • Saffron / Zafferano ingredient icon Saffron / Zafferano — 0.5 g · bloom for the vinaigretteSPICE-SAFFRON-THREADS
  • White Wine Vinegar ingredient icon White Wine Vinegar — 15 ml · for saffron vinaigretteTC-VINEGAR-WHITE-WINE-001
  • Extra Virgin Olive Oil ingredient icon Extra Virgin Olive Oil — 20 ml · for saffron vinaigretteOIL-0001
  • Fresh Lemon Juice ingredient icon Fresh Lemon Juice — 20 ml · freshly squeezed; juice inventory preserved from source recipelemon_juice

Preparation

Published source timing: 20 min prep · 18 min cook · 38 min total.
  1. Blanch the Yukon Gold potatoes and leeks separately until tender and reserve warm.
  2. Reduce the white wine, fish fumet and shallot gently to build the poaching liquid.
  3. Add the salmon to the liquid, cover and poach gently without allowing the liquid to boil.
  4. Bloom the saffron and prepare the vinaigrette with white wine vinegar, extra virgin olive oil and fresh lemon juice.
  5. Plate the salmon with the potatoes and leeks, then finish with saffron vinaigrette.

Service Suggestions

  • Use an even center-cut fillet for uniform poaching.
  • Keep vegetables tender but intact for clean plating.
  • Spoon vinaigrette around or lightly over the salmon at the last moment.

HACCP / Dietary Notes

  • Fish: cook to the operation's approved safe internal-temperature standard.
  • Fish Fumet is a prepared seafood component; verify its cooling, storage and reheating record.
  • White wine and wine vinegar may contain sulfites depending on supplier.
  • Gluten-free status depends on the exact Fish Fumet and supplier formulations.
Nutrition (per serving, source estimate)
Calories560 kcal
Protein38 g
Carbohydrates25 g
Fat24 g
SodiumVaries with fumet and seasoning