Poached Salmon—For Those Who Like Poached Salmon with Some Added Flavor.
Cooks' Note
Use either chinook salmon from the Pacific, coho, or farm-raised Atlantic salmon in this recipe. Increase the amount of fresh ginger (don’t substitute ground ginger) and peppercorns to taste. Top with hollandaise sauce (see pages 317 and 318 for homemade) if you like.
Recipe information
Yield
serves 2
Ingredients
2 cups water
1 cup dry white wine
3 sprigs parsley
1 stalk celery, chopped
1/2-inch strip peeled fresh ginger
1 bay leaf
2 whole black peppercorns
Two 8-ounce salmon steaks
1/4 lemon
Salt and ground black pepper to taste
Preparation
Combine the water, wine, parsley, celery, ginger, bay leaf, and peppercorns in a small, straight-sided skillet. Bring to a boil over medium heat. Cover, reduce the heat to low, and simmer for 5 minutes. Remove and discard the parsley, celery, ginger, and bay leaf. Add the salmon to the pan, re-cover, and simmer for 8 to 10 minutes, until the fish flakes easily. Squeeze lemon over the steaks and season with salt and pepper before serving.
