Whole Living, October 2011
- 4 5-oz wild salmon fillets, skin on
- 1 clove garlic, crushed
- 1 carrot, sliced
- 2 sprigs fresh thyme
- 1 bay leaf
- 3 black peppercorns
- 1/2 cup white wine
- Coarse salt
- In a small pan, arrange fillets in
a single layer. Cover with water
until fillets are just submerged.
Remove fillets and set aside. Add garlic, carrot, herbs, peppercorns,
and wine. Bring to a boil,
season with salt, then turn off
heat; add fillets skin-side down,
and cook, covered, until slightly
underdone in the center, about
10 minutes per inch of thickness.
Reserve the poaching liquid and,
once cool, combine with fillets.
Poached salmon can be refrigerated for up to 3 days.
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