Poached Salmon | The Vivaldi Way!Thank you ❤️

Presenter / Channel

• The presenter isn’t explicitly named in the subtitles. The cooking is described in a “we” voice (restaurant/home cooking).
• The dish is referenced as “poached salmon Vivaldi” (from their restaurant).
• The video is described as the one that “put us on the map.”

Ingredients (quantities/substitutions as mentioned)

No exact measurements are provided.

• Leeks — “Take some leaks”
• Green onion — “take some green onion”
• Baby spinach — about a handful
• Salmon — portion(s) placed in the pan
• Salt and pepper — season everything
• Heavy cream — a little
• Dry white wine — a splash
  • Substitution: instead of white wine, use chicken stock
    • They note: chicken stock, fish stock, or veg stock all work
• Stock/liquid to poach/simmer (use one from above)

Equipment / Setup

• A pan with a cover/lid
• Reduction is done in the same pan

Step-by-step method (technique cues)

1. Build the base in the pan

   • Add leeks to the bottom of the pan, then add green onion.
   • Add a handful of baby spinach.

2. Add salmon and season

   • Place salmon on top.
   • Season with salt and pepper.

3. Make the poaching liquid

   • Add a little heavy cream.
   • Add a splash of dry white wine, but use chicken stock instead (they say chicken/fish/veg stock all work).
   • Add enough liquid to simmer/poach with the cover on.

4. Poach

   • Crank it up to bring the pan to a boil.
   • Then lower heat and simmer, keeping it covered.

5. Adjust doneness and sauce consistency

   • Remove the fish when it reaches your preferred doneness:
     • For medium / less cooking: pull the fish a little sooner (they reference “medium”).
   • Reduce the sauce after removing the fish.
   • Aim for it to be “a touch thicker” and finish near completion.

6. Serve with sauce

   • The fish starts in the sauce so fish flavors the sauce (“That’s why we don’t do it separate.”).
   • Spoon/get the sauce all over your fish.
   • Restaurant suggestion: serve with rice and vegetables.

Texture / doneness notes

• Finished salmon: “a little pink inside”
• Described result: super moist, super delicious

Chef tips / common timing cues

• Don’t cook salmon separately—starting the fish in the sauce helps flavor the sauce.
• For medium, pull the fish earlier, then reduce the sauce to your preferred thickness.
• Target sauce thickness: “a touch thicker.”
• Flexibility: white wine vs chicken stock, and chicken/fish/veg stock all work.

Variations mentioned

• Poaching liquid options
  • Dry white wine (splash), or
  • Chicken stock (also: fish stock or veg stock)
• Doneness
  • Medium: pull the fish earlier, then reduce sauce

Ending / Plating callout

• Serve poached salmon Vivaldi with the reduced, creamy sauce spooned over.
• Optionally plate with rice and vegetables.