Poached Salmon

Poached salmon is one of our favorite dishes. Because we live in south Florida where it is almost always warm, we eat the salmon cold. I traditionally serve it with cold hard boiled eggs, either warm or cold baby new potatoes and fresh green beans skillet sauteed with shallots. The salmon is equally delicious served warm, but the cold version makes a fantastic summer dinner.

Ingredients

• 1 to 1½ pounds fresh salmon fillets
• ½ cup dry white wine
• ½ cup water
• A few thin slices of yellow onion and/or 1 shallot, peeled and sliced thin
• Several sprigs of fresh dill or sprinkle of dried dill
• A sprig of fresh parsley
• Freshly ground black pepper

Method

 

  

• Put wine, water, dill, parsley and onions in a saute pan, and bring to a simmer on medium heat. Place salmon fillets, skin-side down on the pan. Cover. Cook 5 minutes or to desired done-ness. Do not overcook. Serve sprinkled with freshly ground black pepper.  If serving cold, transfer all to large platter cover tightly with plastic wrap and refrigerate.

Serves 2-4.