I finally decided to cook my salmon by giving it a bath; a delicious ruby bath of tomato sauce, red wine, and vegetable broth. Naturally, I’m left wondering why I’ve never poached my fillets until now.
(Yep, you read that correctly.)
Much like steaming fish in parchment, this method flaunts elegance with ease making it ideal for busy weeknights + Sunday dinners alike.
Prep is a breeze, clean-up is minimal, and the whole process is super chill and worthy of becoming part of your weekly dinner rotation. If you’re specifically looking for ways to incorporate more fish into your meals, even better.
We’re less than a week away from Christmas, and I’m already feeling crushed from the avalanche of heavy comfort foods swimming in cream, cheese, and cream cheese.
I feel like a humbug when every other blogger is sharing a profusion of festive cookies, cakes, and pies, and I’m just here like, “Hi, I’m still eating fish and vegetables.”
Believe me, I eat my weight in cheese and carbs behind the scenes this time of year—but what can I say? When it comes to creating, my heart lies with this wholesome shit.
If you make this recipe, please snap a pic and tag me on Instagram @killing__thyme! I love hearing from you <3
Easy Poached Salmon Fillets in Tomato Wine Sauce
Ingredients
- 2 6 oz fillets of salmon white fish like cod or haddock also work with this recipe
- 1 TBSP olive oil
- 2 oz red onion, thinly sliced and halved
- 2 cloves garlic, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup vegetable broth
- 1/2 cup tomato sauce
- 1/4 cup red wine
- 1/2 cup kalamata olives, drained
- 1/2 tsp kosher salt
- 1/2 tsp cracked black pepper
- 1/4 cup fresh basil leaves, ribboned, + more for garnish
Instructions
- Heat the olive oil in a medium saucepan over moderate heat. Add the tomatoes, onions, garlic, salt, and pepper, and simmer for 5 minutes, or until the tomatoes start to soften and blister.
- Add the vegetable broth, tomato sauce, red wine, olives, basil, and finally, the fish fillets. Cover and simmer for 6-9 minutes, occasionally spooning sauce over the fillets to base them. If you have a meat thermometer, check the internal temperature at 6 minutes. You want the fish to have an internal temperature of 140 degrees F.
- Sprinkle with an additional handful of chopped basil prior to serving, and serve over zucchini noodles, quinoa, or whatever you're into.
Amazing flavors! The sweetness from the cherry tomatoes combined with the saltiness of the olives is fantastic! Yesterday I made this again, but used white wine instead of red and capers instead of kalamata olives because that is what I had on hand. It was just as insanely delicious as the first few times I made it. Served it over fresh fettuccine. This is definitely a keeper recipe! Absolutely dinner-party worthy!
I’m so glad to hear it, Ann! I’ll have to try it with white wine and capers. I looooove me some capers :)
Thanks for taking the time to stop in with feedback!
I love this! We eat salmon at least once a week, often twice and we are always looking for new ways to enjoy this fabulous fish!
Love that it’s extra saucy and I’m going to serve it on my favorite pasta and then on my favorite rice! Thanks, Dana!
I’ve made this recipe twice now. Every time I eat it, I just think, “this is perfection on a plate”. It makes a lot of sauce, more than I actually need for noodles. I always end up scooping the leftover sauce off my plate with a spoon just to get every last bit of flavor. YUM!
Kim! I’m so glad you love this recipe. Thanks so much for taking the time to drop by with feedback :)
Comments like these make my day!
Thanks for the recipe, I added a slight twist and pan fried the salmon skin side only before putting it into the broth.
Was a killer combo.
Hey Charles! I’m so glad you enjoyed this! I love that you went the crispy-skinned route. Crispy-skinned salmon is just so darn good. Thanks so much for taking the time to report back!
This is such a beautiful dish. I have never tried poaching filets either. There’s always a first!
Beautiful idea, I love to indulge in fish during the holiday
My husband loves salmon! I’ll have to give this one a try.
Poached salmon is my favorite, but I usually do it very simply. This tomato wine sauce sounds fabulous, so definitely making this recipe next time!
That sauce!! Wow!! That sounds soo yummy!!!!!!!!!!
We are attempting to eat better now and hitting the gym hard. This salmon looks super yummy and flavorful!
I made this last night and it was an absolute hit! Thanks so much for the recipe!
I’m so glad you loved it! Thanks for the feedback :)
This is a great recipe to include more salmon into my diet, Dana. I fell in love with this dish. Can I combine yellow and red onion?
Hey Agness!
I’m so glad you’re into this recipe. It’s a keeper! You could totally combine yellow and red onions. Let me know what you think if you try it out :)