Poached Salmon

Servings: 4 | Serving size: 4 ounces fish

Cooking time: 30 minutes (or less)

This recipe can easily be multiplied and is great hot or cold. Try the chilled salmon in sandwiches or wraps or topping your salad.

Serve with the sauce of your choice such as Roasted Garlic Alioli or Basil Pesto.

Ingredients

• 6 quarts water
• 1 Tbsp. white wine vinegar
• 4 - 4 ounce salmon filets

Place the water and vinegar in a large skillet over medium high heat.

As the water begins to heat it will start to "shiver". This is when the water is moving gently in the pan but no large bubbles are forming at the bottom of the pan - about 180°F to 190°F.

Add the salmon filets to the poaching water and increase the heat slightly.

Do not let the water come to a higher boil than a shiver. It can be helpful to use an instant thermometer.

Poach the salmon for about 7 - 12 minutes depending on thickness: for medium rare, about 7 to 8 minutes, and for well done, about 10 to 12 minutes.

Remove to a paper towel to blot dry and then place on a plate.

Let the salmon rest for about one minute and serve with your favorite sauce.