Perfectly Poached Salmon
By Lisa Shanken
April 23, 2015
- 4 four oz. pieces of wild salmon, skin on
- Pinch of sea salt
- 1 celery stalk with leaves
- ¼ cup dry white wine
- ½ lemon squeezed into pan, then cut in slices
- 1 tsp dried dill
- ¼ an onion, sliced thin
Sprinkle salmon fillets with a little sea salt. Fill a shallow sauté pan with an inch of water. Add the celery, wine, lemon slices, dill, and onion to the pan and bring to a boil. Place the salmon into the boiling water, cover tightly, and remove from heat. Let the salmon sit in the water off the heat for 7-10 minutes depending on the thickness of the filet. Can serve warm or refrigerate and serve later.
My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.