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Cook this simple poached salmon at the beginning of the week and use it in salads and sandwiches or as a main course on busy weeknights.

Whole Living, October 2011

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Credit: Con Poulos

Recipe Summary

Servings:
4
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Cook's Notes

Poached salmon can be refrigerated for up to 3 days.

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