Any fish can be poached--cooking time will vary depending on the size and thickness of the fillets. Serve them warm or cold.
2 1/2 cups water
3/4 cup dry white wine
1/4 teaspoon salt
1 julienne-cut carrot
1 julienne-cut leek
1 bay leaf, torn
2 thyme sprigs
4 (6-ounce) salmon fillets
How to Make It
Simmer first 7 ingredients in a large skillet over medium-low heat. Why? Water, fish stock, milk, beer, and even oil all work for poaching. The herbs and spices, aromatic vegetables, and acidity of wine or lemon add incredible flavor.
Place salmon, either skin side up or skin side down, in pan. How? Choose similar-sized fillets and avoid crowding the pan so that liquid surrounds each piece of fish for even cooking.
Poach 3 minutes on each side or until desired degree of doneness. Remove fillets immediately. Is it done? Fish is ready when opaque throughout (a sharp knife will slide through easily).
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