Delicate and bright tasting, this is also really reasy to make. A number of sauces will also go well with this: hollandaise, dill-yogurt, dill-mustard, etc.
INGREDIENTS
2 lemons, one sliced for poaching and the other quartered for squeezing on top
kosher salt and freshly ground black pepper, to taste
DIRECTIONS
Simmer the lemon, shallot, herbs, wine, and water in a large pan over medium heat.
Place the salmon skin side down in the pan, season with salt and pepper and cover. Poach for 5 minutes or so. You still want the center to be red and only just starting to flake. About 120 degrees if you're using a meat thermometer.
Remove salmon from the pan, garnish with fresh herbs and a squeeze of lemon.
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