Moist Poached Salmon
- 2 salmon steaks or fillets (8 ounces each)
- 2 to 3 cups of water or a combination of water and dry white wine
- 1/2 teaspoon whole coriander seeds
- Bay leaf
Arrange salmon in a single layer in a skillet that is 2 inches deep. Season with salt. Add enough water and wine to completely cover the salmon; add coriander seeds and bay leaf. Slowly bring liquid barely to a simmer. Reduce heat to low, cover the skillet and simmer for 3 to 4 minutes or until the salmon looks opaque.
Turn heat off and let stand covered for 10 minutes or until you are done eating your greens.
Recipe Courtesy of �Michelle Urvater