Lavender & Herb Poached Salmon

1. 1

   In a large enough skillet to hold the salmon pieces snugly, but without touching, add all ingredients except the salmon.

2. 2

   Heat the liquid for about 20 minutes, bringing it slowly to just below the boiling point (this is to allow the herbs to steep); poaching liquid should be fairly sweet.

3. 3

   Set the fish pieces skin sides upward into the hot poaching liquid.

4. 4

   If there is not enough liquid to cover the fish, add a bit more water& water in even proportions.

5. 5

   Cook 2-3 minutes, at which point you should be able to use a tongs to peel off the skins easily.

6. 6

   Continue poaching fish 15-20 minutes at high enough heat to keep the water just under a boil, or until fish is cooked to your liking (it should just start to flake when poked with a fork when ready).

7. 7

   Drain and serve garnished with some sprigs of fresh culinary lavender or a sprinkling of any fresh herbs you prefer.

* Per serving · 4 servings · Values may vary.

No additional tips available.