For the Salmon
- Skinless Salmon Fillets (4oz 115gr each) 2
- Water 480 ml
- White Wine 240 ml
- Dill Sprigs 2
- Lemon (thinly sliced) 1
- Shallot (thinly sliced) 1
- Kosher Salt 2 tbsp
For the Dill and Lemon Butter
- Unsalted Butter (softened) 55 g
- Dill (finely chopped) 2 tbsp
- Lemon Zest 1 tbsp
- Lemon Juice 1 tbsp
- Kosher Salt 1 pinch
Tools that you will need
- 11"(28cm) Frying Pan
- Fish Spatula
- Paper Towel (as needed)
- Tray or Plate
Cooking Steps 1/ Prep Cooking
Mix the Dill and Lemon Butter
Mix the ingredients listed below until fully combined, then set them aside.
|Unsalted Butter (softened)||55 grams|
|Dill (finely chopped)||2 Tbsps.|
|Lemon Zest||1 Tbsp.|
|Lemon Juice||1 Tbsp.|
|Kosher Salt||1 pinch|
Prepare the Probe
Insert the probe to the clip attached to the side of the pan, making sure it does not touch the bottom.
Add the Ingredients to the Cookware
Add the ingredients and stir to combine.
|White Wine||240 ml|
|Kosher Salt||2 Tbsps.|
|Shallot (thinly sliced)||1|
|Lemon (thinly sliced)||2|
Connect the Cookware
Turn the burner and place the cookware on the burner. Tap the cookware twice until the symbol apears on the cooktop. Select Boiling/ Cooking with Water and set the temperature to 87°C.
1. Simmer the Poaching Liquid
Cook the ingredients until they reach the set temperature.
2. Season the Salmon
Seasaon generously on both sides.
|Kosher Salt||as needed|
3. Add and Poach the Salmon
Allow the seasoned salmon, and poach on its first side for 5 minutes.
|Skinless Salmon Fillets (4oz (115g))||2|
4. Flip and Finish Poaching the Salmon
Flip on its other side and finish cooking for 4 more minutes or until cooked through.
5. Remove the Salmon
Turn the burner off, then using a fish spatula, gently transfer the cooked fillets from the pan to a paper towel-lined tray or plate.
6. Serve as Desired
Enjoy with a dollop of the lemon dill butter, a side of vegetables, steamed rice, or a fresh salad.
Good job! We hope you enjoy your meal. Feel free to share on social media and remember to tag #CelsiusCooking!