Poached Salmon
2 salmon filets (6 to 8 ounces each)
Cold water (enough to cover)
1 carrot, sliced
1 small onion, sliced
1 stalk celery, sliced
2 lemons, sliced
2 sprigs fresh parsley
2 bay leaves
Salt & black pepper to taste
1 C dry white wine
Juice of 1 lemon
In a large skillet, add sliced carrot, onion, celery, lemon slices, parsley, bay leaves, salmon filets, salt and black pepper to taste, white wine, lemon juice and water to cover. Bring water to a boil, uncovered. Reduce heat to a simmer; cook for about five minutes. Turn off heat; allow to stand for about ten minutes before serving. Recipe makes enough for two servings.
*Poached Salmon image: U.S. National Oceanic & Atmospheric Administration (NOAA, 2001). Image in the public domain because it contains materials that originally came from the NOAA, taken or made as part of an employee's official duties.
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