Shallow-Poached Salmon

1. 1

   Season: Four 5-ounce salmon fillets or 2 large (12-to 14-ounce) salmon steaks with: Salt.

2. 2

   Fill a heavy pan with enough water to come halfway up the sides of the fish.

3. 3

   Add: 1/4 cup dry white wine, 2 parsley sprigs, 2 thyme sprigs, A large pinch of salt.

4. 4

   Bring to a boil and immediately lower the heat to a bare simmer.

5. 5

   Add the fish and cook for 3 1/2 minutes (1 or 2 minutes longer for steaks), turn the fish, and cook until done, about 3 minutes more.

6. 6

   Keep the heat adjusted so that the water is very hot but never boils.

7. 7

   Remove the fish to a warm plate and serve.

8. 8

   For a quick sauce, boil down the liquid by half, and whisk or swirl in: 4 tablespoons (1/2 stick) butter, cut in pieces.

9. 9

   Taste, and, if needed, add: Salt, Lemon juice.

10. 10

    Pour the sauce over the warm fish.

11. 11

    Use 1 1/2 tablespoons white wine vinegar instead of wine.

12. 12

    Add 2 thin slices of lemon to the water.

13. 13

    Vary the herbs: fennel, basil, tarragon, chervil, and marjoram are all delicious.

* Per serving · 4 servings · Values may vary.

No additional tips available.