Poached Salmon

December 3, 2007

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Timing is the key to this simply perfect Poached Salmon. SAM

1 pound fresh salmon
3/4 cup dry white wine (1/4 inch in pan)
1 tablespoon lemon juice (1/2 small lemon)

In a large chef’s pan over medium heat, bring the wine to a simmer. Place the salmon, cut-side down, in the wine. Simmer 3 minutes, lowering heat to medium-low when bubbles rise. Gently flip the salmon. Sprinkle with lemon juice and simmer 10 minutes, basting frequently. Flip again and simmer 2 minutes. Flip again, and simmer until salmon is pale pink inside and juices are reduced by half, about 5 minutes. Remove to plates or a storage dish and cover with the remaining juices. Serve as filets or crumble for paté, salad, or pasta.
Serves two as a main course.

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