Poached Salmon
Yield: 2 servings

Simple ingredients make a simple, elegant dish in only 5 minutes. Quick poaching ensures that the good fats and flavors stay intact while cooking.

2 (1/4 pound) wild salmon fillets
1/2 teaspoon lemon pepper spice blend
1/4 teaspoon dried dill
dash salt, plus another 1/4 teaspoon for poaching broth
1/3 cup dry white wine
Juice of 1 lemon
2 shallots, sliced into rounds
3-4 sprigs fresh dill (or 1/4 teaspoon dried), plus more for garnish

Rub the salmon fillets with the lemon pepper, dried dill and a dash of salt for each fillet.

Pour the wine and lemon juice in a large skillet. Place the shallot, fresh or dried dill and the remaining 1/4 teaspoon salt into the liquid. Bring to a simmer over medium heat.

Place the salmon fillets, skin-side down, into the pan. Cover and cook 5 minutes, until flaky-tender. Remove the fillets to a plate.

Keep the broth on the flame, turn to medium-high heat. Let the broth cook until it has reduced by a third to a half, 3-5 minutes. Pour the broth over the fish and garnish with a fresh sprig of dill.

©2008 Copyright Alison Anton - All rights reserved.