Prof Wonmug > wrote:

>Can anyone post a simple, tried recipe for poached salmon?

>I've looked at several online recipes and they vary wildly. Just the
>liquid varies from 6 cups for 1 8-oz fillet
>
>http://www.cooks.com/rec/view/0,1617...232195,00.html
>
>to 1/2 cup for 6 steaks
>
>http://www.cooks.com/rec/view/0,1645...234195,00.html

>I don't drink so I don't typically have wine. I can buy some, of
>course, and I have no religious objection to wine, but a recipe that
>doesn't need 3 cups of wine would be good.

Sure. What you want is braised (not poached) salmon. "Poached"
salmon, where all the flavor has been boiled out by boiling in
an unseasoned liquid, is only for situations where one wants
a deliberately bland result, like hotel buffets. It is not
for the home cook, unless perhaps you are serving children or
others who don't like fish.

Use fillets, not steaks. The braising liquid is water,
vegetable stock and white wine in almost any ratio. Preheat
oven to 300F. Place sliced-up green onions, and/or green garlic
and/or leeks in the bottom of the smallest dutch oven that will
hold you piece or pieces of fish. Place your fish on top
of this and add liquid up to about 1/3 the thickness of the
fish (that is, leave the top 2/3 of the fish exposed). Add seasoning
if you like (I like white pepper, or Bay Seasoning). Bring just to
the point of boiling on the stovetop, then place in the oven.
It will take between 8 to 18 minutes to cook, depending upon
the size of the fish, the desired degree of doneness, etc.
To serve, discard the salmon skin / liquid / boiled onions and
serve just the flesh of the salmon, with lemon.

It's dead easy, except perhaps timing it for doneness.

Steve