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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Cook's Notes

Poached salmon can be refrigerated for up to 3 days.

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