Poached Wild Salmon

Poaching is a quick and simple method for getting really fantastic fish. The cooking liquid keeps the salmon tender and moist, and can be reduced to a tangy sauce. For variation, white wine can be substituted for the vinegar.

1 1/2 pounds wild salmon
1/4 teaspoon fresh ground black pepper
1 tablespoon dried dill
2 tablespoons extra virgin olive oil
1 medium leek, washed and thinly sliced
2 clovesgarlic, chopped
1/4 cup raw apple cider vinegar
3/4 cupfish or chicken stock
1 bay leaf
1 small lemon
sea salt
fresh parsley, finely chopped
and dried

1 Preheat oven to 300�°.
2 Rub salmon with pepper and dill, cut into 4
pieces, and set aside.
3 Choose a saute pan with low, sloping sides and a tight fitting lid that is just big enough for the fish. Heat oil over medium heat. Saute leeks until translucent, 3-5 minutes. Add garlic and cook for 1 minute more.
4 Add the fish pieces and top with vinegar, stock, and bay leaf. Cover with a tight fitting lid and bring to a simmer.
5 Remove pan from stove top and place in oven for 10 minutes.
6 Drain the liquid into a wide pan and keep the fish warm. Discard the bay leaf. As the fish stands and releases more liquid, add this to the rest.
7 Reduce the poaching liquid until it reaches the desired consistency (usually when it coats the back of a spoon) and/or flavor. Season with salt and lemon juice.
8 Transfer fish to a plate and dress with liquid. Garnish with fresh parsley and lemon slices.

Servings: 4

Recipe Source
Author: Shannon Sullivanwww.EatForChange.com