September 19, 2008, Newsletter Issue #182: Poaches Salmon
Tip of the Week
Salmon fillets (allow 6 ounces per person)
1 carrot, sliced
1 small onion, sliced
1 stalk celery, sliced
2 slices lemon
Several sprigs of parsley
6 bay leaves (Turkish, or 1/2 of a California bay leaf)
Salt to taste
1 cup dry white wine
Juice of a half lemon
1. Cut the salmon fillets into individual portions, if necessary.
2. Place in a large skillet the carrot, onion, sliced celery, lemon, parsley, and bay leaves.
3. Add the fish and cover with cold water. Add salt to taste, and the wine and lemon juice. Bring the mixture to a boil, uncovered.
4. Adjust heat to simmer and let fish cook for 5 minutes.
5. Turn off the heat and leave fish undisturbed for 10 minutes. Then remove it carefully to a serving platter; the salmon will be perfectly done. It is delicious served either hot or cold.
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