- Servings: 4
- Yield: Serves 4
Source: Whole Living, October 2011
- 4 5-oz wild salmon fillets, skin on
- 1 clove garlic, crushed
- 1 carrot, sliced
- 2 sprigs fresh thyme
- 1 bay leaf
- 3 black peppercorns
- 1/2 cup white wine
- Coarse salt
In a small pan, arrange fillets in
a single layer. Cover with water
until fillets are just submerged.
Remove fillets and set aside. Add garlic, carrot, herbs, peppercorns,
and wine. Bring to a boil,
season with salt, then turn off
heat; add fillets skin-side down,
and cook, covered, until slightly
underdone in the center, about
10 minutes per inch of thickness.
Reserve the poaching liquid and,
once cool, combine with fillets.