POACHED SALMON

POACHED SALMON

 I developed this instruction for cooked salmon when learning the key to preparation fish throughout my travels in Europe. -The secret: DON’T cook IT! Not solely will this dish be ready in regarding ten minutes, it doesn’t odorize the house the method cooking or sauteing salmon will, and it tastes delicious. My grandchild won't eat salmon unless I cook it … high praise indeed!

Ingredients

1½ lbs salmon fillets (or salmon steaks) 6 oz - 7 oz each

2 T. butter (not margarine)

½ C. dry white wine (a good Sauvignon Blanc

½ C. water

1 whole lemon (juice)

Garlic salt to taste

Salt and black pepper to taste

Fresh parsley for garnish

How To

Melt butter in large, lidded frying pan.

Over medium-high heat, brown fillets on both sides, skinless side down first.

Cook approximately 1 to 1 ½ minutes each side - until lightly browned.

Season lightly with garlic salt and black pepper while browning.

Add water and wine to pan, do not pour over the fish.

Cover and simmer for 5-6 minutes - or until fish flakes and is light salmon pink in the center (test in the thickest part).

Squeeze juice of lemon over all fillets and salt lightly.

Serve at once with green vegetable and buttered rice.

DO NOT OVERCOOK!

Servings: 4

Preparation Time: 15 minutes

Cooking Time: 15 minutes

 Recipe Tips

The biggest mistake folks create once cookery fish is to cook. Watch the cookery rigorously to make sure that this doesn't happen.

Have the remainder of your dinner prepared before you begin cookery the salmon and serve forthwith, once fish is fried.

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