Poached Salmon Fillets with Butter Sauce

1. 1

   Place enough water in a large nonaluminum skillet or Dutch oven to cover the fillets by an inch or more and bring to a boil.

2. 2

   If the fish is not extremely fresh; add the vinegar, lemon juice, or white wine.

3. 3

   Place the fish into the boiling water and adjust the heat so that the water barely simmers; do not let it boil.

4. 4

   Cooking time is approximately 10 minutes per inch of thickness of the fish.

5. 5

   When done, the fish will he firm yet springy to the touch.

6. 6

   Remove the fish from the water using a skimmer or slotted spoon and drain on paper towels.

7. 7

   To serve: Place the fish on warm plates or a platter and cover with sauce beurre blanc.

* Per serving · 4 servings · Values may vary.

No additional tips available.