This simple and delicious recipe for poached salmon is courtesy of chef Eric Ripert.
The Martha Stewart Show, November Fall 2008
- Fine sea salt and freshly ground white pepper
- 8 salmon fillets (3 ounces each), skinned, preferably organic or wild
- Fill a small saucepan with water and bring to a boil over high heat; season with salt. Place a large skillet over medium heat and ladle in enough boiling water just to cover the bottom of skillet. Season salmon with salt and pepper and add to water. Cook at a bare simmer until fish is just warm to the touch, 3 to 5 minutes, depending on preferred degree of doneness. Serve immediately.
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