Salmon is a delicious fish and very healthy. Poaching is a great cooking method for salmon as it upholds the integrity of the fish through the gentle cooking and doesn't add any fats or oils. Through poaching you can either enhance the natural flavour of the salmon by adding simple flavourings or complement the flavour by adding more punchy ingredients. This recipe enhances the natural flavour and can be served with an assortment of sides.
2 x salmon fillet pieces
1 cup dry white wine
1 brown onion, peeled and quartered
1 large carrot, cut into chunks
1 tsp whole black peppercorns
3 bay leaves
1 lemon, sliced
a few sprigs of dill
a few sprigs of parsley
|Pictured w Jamie Oliver's Potato Salad|
Step 1 - Place onion, carrot, peppercorns, bay leaves, dill and parsley in a large deep frying pan. Pour wine into pan and gently lower salmon pieces in, skin side down. Distribute lemon slices over the top and pour in enough water to just cover the salmon fillets.
Step 2 - Cover pan and place on high heat. Bring to boil and once boiling immediately reduce heat to a slow simmer. Simmer, covered for 4-5 minutes.
Step 3 - Remove salmon fillets from pan and set aside to rest for 2 minutes. If flaking, use a fork to flake flesh from skin. If serving as a fillet, carefully transfer fillets to serving plates.