Poached salmon makes for a great light supper (especially when topped with a creamy mustard or dill sauce), and chilled overnight it makes a great simple lunch or salad topping. Here’s our favorite method for perfectly cooked poached salmon fillets.
Perfectly Poached Salmon
2 salmon fillets, skin removed (ask fishmonger to do this for you!)
1 1/2 cups dry white wine
pinch of whole black peppercorns
whole sprigs of fresh parsley or dill
water or veggie stock to cover
Add the salmon fillets to a cold frying pan. Add the next 3 ingredients to the pan, and then add additional water or stock until the poaching liquid just covers the salmon completely. Turn the heat on medium, and bring to a very low boil. When liquid begins to boil, remove pan from the heat, cover tightly, and let rest for 10 minutes. Serve salmon hot, or chill overnight.
