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Poached Salmon Fillets

Recipe information

  • Yield

    for 8 salmon fillets 6 to 8 ounces each

Ingredients

Preparation

  1. Bring 2 quarts of water to the boil in a large skillet, adding 1 tablespoon salt and 1/4 cup white-wine vinegar. Slide in the salmon, bring back almost to the simmer, and poach just below the simmer for 8 minutes—the fish is done when just springy to the touch. Drain, remove skin, and serve with lemon wedges, melted butter, or hollandaise sauce (page 13).

Julia's Kitchen Wisdom Knopf
TagsSalmonFishSeafoodMainLunchDinnerDairy FreeGluten FreeNut FreeKetoQuickEasy5 Ingredients or FewerPoachCookbooks
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