We love salmon and eat a lot of it. We get salmon fillets at the
Costco or Sams club and poach them for use through the week.

This is our own recipe, and is made with Japanese ingredients.

2 pound salmon fillet
2 cups water (enough to make liquid 1/2 - 3/4 inches deep)
1/4 cup Ponzu* vinegar (or juice of 1/2 lemon)
1 teaspoon Hon-Dashi* powder (or chicken base powder)
1/2 cup sake (or white wine)
3 large scallions, chopped
1/4 teaspoon ground ginger root

Mix all ingredients and bring to boil in large skillet with a tight
cover. Cut salmon fillet in half if it won't fit in skillet.

Lower heat to a slow boil and add the salmon and cover. Salmon is done
in about 3 minutes. We have a glass cover and watch it, when it turns
light pink in the top center, it is done. Remove immediately, can be
eaten warm but we usually let it cool. Then cut into serving size
pieces and refrigerate for use in salads or other meals.

I like to add some vegetables to the poaching liquid, like carrots,
broccoli etcm cook and eat as a soup.

* Ponzu vinegar is a rice vinegar seasoned with citrus
* Hon-Dashi is a bonito stock base used in Japanese cooking.

Andrea2