Pouched Salmon Recipe
Use whatever herbs or vegetables you like or have on hand. Scallions instead of onions, parsley instead of dill. Flavor the poaching liquid your way!
1 bunch fresh dill (or any other herb)
1 carrot, roughly chopped
1 onion, roughly chopped
1 celery rib, roughly chopped
1/4 teaspoon black pepper
1 teaspoon salt, divided
1/2 cup dry white wine
In a large skillet with a lid, add dill, carrots, onion, celery, pepper and half of the salt, and about 4 cups of water depending on size of pot. The water should reach just more than half way up the sides. Bring to a boil.
Meanwhile, wash the lemon, and using a vegetable peeler, scrape off the yellow zest, leaving behind as much of the white pith as possible. Put peel in the pot, and squeeze in the juice of one half of the lemon. Add wine. When liquid comes to a boil, turn it down to a simmer. Cover. Let simmer 15 minutes.
Season the salmon fillet with the remaining salt and slip into the slowly simmering water. If it is not completely submerged, add water to cover. Bring back to a SLOW simmer, and cover. Let cook for 5 minutes, then turn off the heat, and let stand for 1 more minute. Check for doneness, as cooking time depends on thickness of the fillet. Salmon is delicious served slightly rare.
Serve with boiled string beans with carrots and red potatoes with dill. Fantastic with a healthy dollop of Dijon mustard and a Pinot Noir, or Pinot Gris if you like white. A spritely glass of seltzer is good, too!