This is a wonderful recipe for a refreshing summer afternoon or evening. Poach the salmon in the morning, let it chill for a few hours, and enjoy it whenever you’re ready to eat. It’s delicious with a lemon wedge, a dollop of mayonnaise and a sprinkling of fresh dill. Cold cucumber salad or potato salad are a perfect complement to the fish, along with a dessert of fresh fruit and cheese. This is one dish to make those long summer evenings that much more memorable.
- Fresh salmon fillet, bones removed
- 1 c white wine or vermouth
- 1/4 onion, thinly sliced
- Sprig of fresh parsley
- Sprig of fresh dill
- S & P to taste
- Fill a wide shallow pot with 1 – 2″ water and add the wine.Bring the pan to a simmer and add the onion slices, herbs, and S & P.With the pan at a simmer, gently slide the salmon fillet skin-side down into the water and put a lid on the pan.
- A small fillet may take only 5 minutes, so check the fish for doneness. Larger fillets will take longer and there is no hard and fast rule for cooking time, so just keep an eye on it and do not overcook — overcooked salmon is rubbery and awful.
- When the fish is cooked to the desired point, carefully remove it from the pan wi
- th a wide spatula and slide it onto a plate to chill. Discard the poached liquid and herbs.
- When fish has chilled, remove the skin, and garnish with fresh dill. Enjoy!