How to Poach

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  • 3 cups dry white wine
  • 2 cups water
  • 1 carrot, sliced
  • 1 stalk celery, sliced
  • 1 small onion, sliced
  • 1 lemon, thickly sliced
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 1 (2 1/2 - 3 pound) salmon fillet, skin on


In a large, high-sided sauté pan, combine wine, water, carrot, celery, onion, lemon slices and bay leaf. Bring to a boil.
Reduce heat and simmer for 15 minutes.
Season salmon with salt and pepper. If necessary, cut salmon into pieces to fit in a single layer in pan. If you do not have a pan large enough to fit all of salmon, work in batches.
Place salmon, skin side down, in simmering liquid (add hot water if necessary to just cover salmon).
Cover pan and poach at a low simmer for about 8-10 minutes, or until just cooked through.
Carefully transfer to a platter to cool.
Salmon may be cooked 1 day ahead and chilled, covered. Bring to cool room temperature before serving.

To poach is to cook gently in simmering liquid (160°-180°F). It is a great way to add flavor without adding fat. The recipe above is for salmon, but can be used for other firm-fleshed fish, as well as shrimp or chicken. Adjust cooking time accordingly.
Recipe from Central Market Mill Creek - Culinary Resource Center
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