Poached Salmon

Salmon fillets

2 quarts water

1 rib celery

1/2 onion, chopped

1 carrot, sliced

2 sprigs parsley

1 bay leaf

Salt & pepper

1 cup dry white wine (optional)

Place all ingredients except fish in pot.  Boil until reduced to 1 quart.  Pour through strainer to remove solids.  Place broth in fish poacher or stainless steel skillet large enough to hold fish.  Heat to simmering.  Lay fish in broth and simmer just below bubbling for 10 to 15 minutes until fish is just barely done and flakes at its thickest point. If broth doesn't cover fish, scoop it over the fish frequently as it simmers.

 

Poached Salmon is delicious served warm or cold, with a dipping sauce, as well as being great to use in salads, casseroles, and sandwiches.