Poached Salmon Fillets

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   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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   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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   Poach 3 minutes on each side or until desired degree of doneness. Remove fillets immediately. Is it done? Fish is ready when opaque throughout (a sharp knife will slide through easily).

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