Poached Salmon

March 20th, 2011

2 salmon fillets 8 oz each
Salt to taste
2 cups dry white wine
1 cup water
1/2 teaspoon whole coriander seeds
1 bay leaf

Arrange salmon in a single layer in a skillet that is 2 inches deep. Season with salt. Add enough water and wine to completely cover the salmon; add coriander seeds and bay leaf. Slowly bring liquid barely to a simmer. Reduce heat to low, cover the skillet and simmer for 3 to 4 minutes or until the salmon looks opaque.

Turn heat off and let stand covered for 10 minutes or until you are done eating your greens.

To make whole fish, use enough wine and water to cover fish body and double coriander, salt and bay leaves when poaching.

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