Poached Salmon Fillets

Name: Poached Salmon Fillets
Yield: for 8 salmon fillets 6 to 8 ounces each

January 24, 2012

Recipe information

Bring 2 quarts of water to the boil in a large skillet, adding 1 tablespoon salt and 1/4 cup white-wine vinegar. Slide in the salmon, bring back almost to the simmer, and poach just below the simmer for 8 minutes—the fish is done when just springy to the touch. Drain, remove skin, and serve with lemon wedges, melted butter, or hollandaise sauce (page 13).

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