This lighter entrée is still satisfying on even the coldest winter night. Serve leftover salmon over mixed greens with scrambled eggs or cheese grits, or make a salmon BLT: Spread two slices of toasted challah or other bread with Creamy Herb Sauce or mayonnaise, and top with a salmon fillet, bacon, arugula, and tomato. Prep: 10 minutes; Cook: 5 minutes.
3 cups dry white wine
2 cups vegetable or fish broth
1 orange, cut in half
1 lemon, cut in half
6 to 8 fresh basil leaves
4 bay leaves
10 whole black peppercorns
2 teaspoons sea salt
12 salmon fillets (about 6 ounces each), cut 1 inch thick, skin on
Divide wine and broth equally into 2 large skillets or fish poachers. Squeeze juice from orange and lemon, and add juice and halves to pans. Add basil leaves and next 3 ingredients; bring to a simmer over medium heat. Reduce heat to low, and add salmon fillets, skin side up. Cover and simmer 5 to 7 minutes or until fish is cooked and flakes with a fork.
Remove from pans with a slotted spatula, and place on a plate to cool. (Fish will continue to cook after you remove it from the liquid.) Refrigerate until ready to serve. Remove skin just before serving. Serve with Creamy Herb Sauce.