In an effort to eat more of a grown-up balanced diet, I’ve been trying to cook more fish. But a few wins aside, I’m not very good at it. When I saute, the pieces stick to the pan too much, when I bake, they dry out. What’s a girl to do?
Seriously, poaching fish is my new favorite trick. It’s basically fool-proof: you simmer the fish in a flavorful broth until it gently cooks through. No drying out, no sticking, just a perfectly cooked flavor-infused piece of fish. It works with cod, it works with tilapia, but it works best (in my opinion) with salmon.
And my favorite way to poach salmon? In a bath of white wine (duh.), dill, salt and peppercorns. Salmon and dill are a no-brainer, and a buttery white adds a slight tang. Finish with a squeeze of lemon, and dinner is served. And since you’ve already got a bottle of wine open …
- 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
- 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.