Dawson's Poached Salmon

A great way to serve impeccably fresh salmon. I used a New Zealand sauvignon blanc wine remembering to use a quality wine that could be served with the completed dish. The key is to not over-cook the salmon. A little under-done is better than any over-done. The cooking time is dictated by the thickness of the salmon. Try to obtain uniform thickness in the salmon pieces. I did use the suggested sauce.