Poaching salmon fillets keeps them very moist and tender. You can flavor the poaching liquid any way you'd like.
Prep Time: 20 minutes
Cook Time: 7 minutes
Ingredients:
- 2 cups dry white wine or fish stock
- 2 cups water
- 6 peppercorns
- 1 lemon, sliced
- 2 Tbsp. fresh dill weed or 2 tsp. dried
- 1 stalk celery, chopped
- 1 onion, sliced
- 6 (4 oz.) salmon fillets, about 1/2" thick
Preparation:
In large heavy skillet, combine wine, water, peppercorns, dill, celery, lemon, and onion. Bring to a boil, then cover, reduce heat, and simmer for 10 minutes to blend flavors.
Add salmon to the skillet, cover, and simmer for 8-10 minutes until the fish flakes easily. Serves 4
