Poached Salmon with Black Currant Bacon Vinaigrette

"Salmon that’s poached (cooked in liquid) retains its moisture and is my favorite way of serving salmon! The prep for this salmon is so cool. In a saucepan, I sauté some shallots, garlic, bacon, black currants, olive oil and a dash of sherry vinegar. It’s honestly so good that it’s hard to explain. The shallots soak up the sherry vinegar for a bit of tartness without being overpowering. It’s smoky from the bacon and sweet from the currants."
-- @Tastefully_Grace
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  • Recipe Card
Prep time 20mins
Cook time 25mins
Serves or Makes: 2

Recipe Card


  • 2 half pound salmon fillets
  • 1/2 cup dry white wine
  • 1/2 pound bacon
  • 1/4 cup olive oil
  • 1/2 cup celery
  • 1 large shallot
  • 2 tablespoons black currants
  • 1 tablespoon sherry wine vinegar
  • 1 garlic clove
  • snipped chives to garnish
  • salt and pepper
  • 1 package baby spinach
  • 2 tablespoons olive oil
  • 1 garlic clove
  • pinch of hot pepper flakes
  • salt


  • Step 1

    Preheat oven to 375 degrees.

  • Step 2

    For bacon: In a skillet over medium heat, sauté bacon until golden brown and lightly crispy. Place cooked bacon in a paper towel-lined bowl and set aside (the paper towel catches excess fat).

  • Step 3

    For salmon: In an 8×8 (or similar) glass pan, place salmon fillets skin-side down and add wine. You can also substitute the wine for the juice of a whole lemon or just omit both the wine and lemon. Then add cold water to the pan until fillets are just covered in water. Place uncovered pan into oven and let poach for 20-25 minutes for medium, testing salmon for doneness. Salmon should look slightly flakey and opaque when broken open slightly with a fork. Remove salmon from liquid as soon as fillets are cooked with a slotted spatula.

  • Step 4

    For vinaigrette: Add ¼ cup olive oil, shallots, and garlic to a small saucepan over medium heat. Sauté until shallots are translucent, about one minute. Add celery, currants, sherry wine vinegar, and salt and pepper to taste. Stir until just warm. Turn heat off.

  • Step 5

    For sautéed spinach: In a large pot, add olive oil just to coat the bottom of the pot, hot pepper flakes, and garlic. Add spinach. Over medium heat, toss spinach until wilted, about 3-4 minutes. Remove from heat.

  • Step 6

    To serve: To plate, use tongs to make a bed of spinach. Place salmon fillets on top of spinach beds. Spoon warm vinaigrette over the salmon. Garnish with bacon (optional) and snipped chives. Enjoy with a nice tall glass of sauvignon blanc or pinot noir! Both white and red wine are fantastic with this…in fact, try both (HA!).

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