Cold Poached Salmon

Adapted from Simply Recipes by Elise Bauer

Serves 2 to 4, depending on how much fish you have

½ cup dry white wine or vermouth
½ cup water
1 sprig fresh parsley
1 shallot, thinly sliced, or a few thin slices of onion
Wild salmon fillets
Salt
Tartar sauce or lemon slices, optional

Add the wine or vermouth and water to a sauté pan with a cover. Add the parsley and shallot or onion and bring to a simmer.

Sprinkle the flesh side of the salmon with a little salt and place it skin-side down in the pan. Cover.

Cook for 5 to 10 minutes, depending on the thickness of the salmon. Do not overcook.

Remove the salmon from the pan and cool to room temperature. Chill. This is nice with tartar sauce or lemon slices.

Note: The USDA safe internal temperature for fish is 145°F. For moist cold poached wild salmon, I prefer to remove the salmon from the pan when the thickest part registers 120°F to 125°F on an instant-read thermometer, then let it finish gently as it cools. Use your own judgment, especially if serving anyone very young, elderly, pregnant, or immunocompromised.