Herb-Poached Salmon with Creamy Herb Sauce

Ingredients

• 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
• Creamy Herb Sauce

Preparation

1. 1. 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.
2. 2. 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.