Cook this simple salmon at the beginning of the week and use it in salads and sandwiches or as a main course on busy weeknights.
In a small pan, arrange fillets ina single layer. Cover with wateruntil 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 offheat; add fillets skin-side down,and cook, covered, until slightlyunderdone in the center, about10 minutes per inch of thickness.Reserve the poaching liquid and,once cool, combine with fillets.
Poached salmon can be refrigerated for up to 3 days.