Ingredients

  • 1 bay leaf, torn
  • 1 julienne-cut carrot
  • 3/4 cup dry white wine
  • 1 julienne-cut leek
  • 4 (6-ounce) salmon fillets
  • 1/4 teaspoon salt
  • 2 thyme sprigs
  • 2 1/2 cups water

Ready In 15 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Simmer first 7 ingredients in a large skillet over medium-low heat. Why? Water, fish stock, milk, beer, and even oil all work for poaching. The herbs and spices, aromatic vegetables, and acidity of wine or lemon add incredible flavor.
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Step 2

  • Place salmon, either skin side up or skin side down, in pan. How? Choose similar-sized fillets and avoid crowding the pan so that liquid surrounds each piece of fish for even cooking.
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Step 3

  • Poach 3 minutes on each side or until desired degree of doneness.
  • Length: 3 minutes

Step 4

  • Remove fillets immediately. Is it done? Fish is ready when opaque throughout (a sharp knife will slide through easily).
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