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.
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