Poached Wild Salmon
By Heather Meyer
- 1/2 cup dry white wine
- 1/2 a medium-sized onion, thinly sliced
- 1 lemon with seeds removed, thinly sliced
- 1/4 teaspoon sea salt
- A pinch of black peppercorns
- 1 sprig each of fresh rosemary, dill, parsley and sage
- 2 5-ounce salmon fillets from Wild Run Salmon
Combine 2 1/2 cups of water with the onion, lemon, salt, peppercorns, and herbs in a large skillet over high heat and bring to a boil. Once boiling, reduce the heat to medium, cover, and let simmer for 10 minutes.
Add the salmon, cover, and continue to gently simmer for 5 minutes (a little longer for fillets or steaks that are thicker than 1/2 inch), or until fish flakes easily with a fork. Lift the fillets from the pan with a spatula, discard the poaching liquid, and serve.
If you are cooking a larger amount of salmon, you can reuse the liquid until all the fish is cooked. You can also poach the wild salmon ahead, chill, and serve atop a mixed green salad with an herb aioli or an arugula walnut pesto.