Featuring Chilean Sauvignon Blanc
Poaching salmon is an excellent way of not only cooking salmon but any fish really. It is very easy to overcook fish when cooking in a manner of, say, pan frying or baking as fish dries out very easily. While it is possible to overcook fish in a poaching liquid, it is much more difficult to achieve and for this reason, poaching fish is a relatively fail safe, quick and delicious way of preparation.
1-1 1/2 lbs salmon fillets
1/2 cup dry white wine such as a Sauvignon Blanc
1/2 cup water
A few slices of yellow onion or 1 shallot peeled and thinly sliced
Several sprigs fresh dill
A sprig of fresh parsley
Freshly ground black pepper
1. Combine wine, water, dill, parsley, and onions (or shallots) in a large saucepan and bring to a simmer on medium heat.
2. Place salmon fillets skin side down in the pan. Cover and cook about 5 minutes or until desired doneness making sure not to over cook the fish.
3. Remove from the pan, sprinkle with freshly ground pepper and serve with lemon wedges and an extra sprinkle of finely chopped fresh dill and parsley.
(Recipe from Simply Recipes)