Moist Poached Salmon - Second Time Around

1. 1

   Start with 4 steaks so you have enough for next day, second time around).

2. 2

   Arrange salmon steaks, over dill stalks, in a single layer a shallow skillet wide enough to accomodate them without crowding.

3. 3

   Season with salt and pepper.

4. 4

   Add enough wine and water to completely cover salmon; add peppercorns.

5. 5

   Slowly bring liquid barely to a simmer.

6. 6

   Reduce heat to low, cover and simmer until top of salmon looks opaque, 2 to 3 minutes.

7. 7

   Turn heat off and let stand covered for 10 minutes or until other parts of your meal are completely cooked.

8. 8

   Remove 2 salmon steaks from poaching liquid and blot both sides of fish with paper towels.

9. 9

   Top with tomato sauce.

10. 10

    Leave other steaks in liquid until completely cooled to room temperature.

11. 11

    Then remove, and refrigerate, covered for next day.

* Per serving · 4 servings · Values may vary.

No additional tips available.