Butter-Poached Salmon with Peas and Mint
Fish gone glossy and barely cooked in a low, buttery poach — the opposite of a hard sear, and better for it.
- Serves
- 4
- Prep
- 10 min
- Cook
- 15 min
- Written
Method
-
Season the salmon fillets on both sides with salt and pepper and set aside.
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Combine the wine and shallot in a wide skillet and bring to a bare simmer over medium heat.
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Reduce the heat to low and whisk in the cold butter two or three cubes at a time, letting each addition melt into a glossy sauce before adding more.
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Slide the salmon into the sauce and spoon it over the fillets, then poach gently until the fish is opaque at the edges but still faintly translucent at the center, 8 to 10 minutes.
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Add the peas for the last 2 minutes of poaching, just long enough to turn bright green and heat through.
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Lift the salmon and peas onto plates, then stir the lemon zest and juice into the sauce left in the pan.
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Spoon the sauce over the fish and scatter with the torn mint.
Notes
The sauce is a loose beurre monté, and the only real risk is heat: above a bare simmer, the butter breaks and turns oily instead of staying glossy. Keep the fish barely moving in the pan and it stays silky all the way through, closer to poached custard than anything that’s been near a hot skillet.
Swap the mint for dill or tarragon if that’s what’s around, or trade the peas for asparagus tips once they’re back in season. A bowl of boiled new potatoes on the side is the only other thing this needs.