Poached Salmon

 

Poached Salmon                           Nancy Harrison

 

Prep time: 5 minutes

Cook time: 10 minutes

Yield: Serves 2 to 4 or more, depending on the size of the fillet

 

INGREDIENTS

 

1 to 1½ pounds salmon fillets, pin bones removed

Salt

½ cup dry white wine (a good Sauvignon Blanc)

½ cup water

1 shallot, peeled and thinly sliced or a few thin slices of onion

Several sprigs of fresh dill or sprinkle of dried dill

A sprig of fresh parsley

Freshly ground black pepper

A few slices of fresh lemon to serve

 

Instructions

 

1 Sprinkle the salmon fillets with a little salt. Put the wine, water, dill, parsley and shallots or onions in a sauté pan, and bring to a simmer on medium heat.

2 Place salmon fillets, skin-side down on the pan. Cover. 

3 Cook 5 to 10 minutes, depending on the thickness of the fillet, or to desired done-ness. Do not overcook.

Serve sprinkled with freshly ground black pepper and a slice or two of lemon.