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Post by barbogold on Jun 21, 2008 14:13:38 GMT -8
Salmon Poached As seen on Foodnetwork Ellie Krieger Healthy Eating
2 cups dry white wine 2 cups water 2 bay leaves 2 sprigs flat-leaf parsley 2 lemons, unpeeled, sliced 1 (2 pound) salmon fillet with skin 1 scallion, top only, thinly sliced
Put the wine, water, bay leaves, parsley and of the sliced lemons into a large deep skillet and bring to a simmer. Add the salmon, skin side down. Add more water, if necessary, to cover the salmon. Cover the skillet and simmer over a low heat until the fish is just cooked through, about 8 minutes. Transfer the fish to a plate, cover it and chill it completely in the refrigerator, about 3 hours. To serve, peel the skin from the fillet and scrape away any brown flesh. Put the fish on a serving plate, garnish with scallion and the remaining lemon slices.
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Post by barbogold on Jun 26, 2008 11:26:58 GMT -8
Left off the bay leaves, as I don't care for them. After poaching, I used some lemon pepper and a bit of kosher salt, and Cajun seasoning, tossed some green onion on top and some lemon slices and am chilling for three hours. I cannot say enough about how good this is. I only made one lb. of fresh caught salmon fillets and so halved the recipe. This is excellent!
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