Description
I used a Chardonnay but any good white wine will do.
Scale
Ingredients
- 2 cups white wine
- 3–4 sprigs fresh dill
- 1/2 teaspoon peppercorns + freshly ground pepper, to taste
- 1/2 teaspoon kosher salt + more for serving
- 2 6-ounce salmon filets, skin on
- lemon wedges, to serve
Instructions
- In a wide saucepan or a high-sided saute pan, bring the wine, dill, peppercorns and kosher salt to a boil.
- Reduce the heat to a simmer, then gently slide the salmon filets into the pan. The poaching liquid should come three-quarters up the side of the fish.
- Cover and cook the fish at a bare simmer for 5 minutes, then flip and cook for an additional 2-3 minutes. Transfer to a plate, skin side up. Carefully remove the skin, then flip and season to taste.
- Serve warm or cold, with the lemon wedges on the side.
Nutrition
- Serving Size: 2