When I poach salmon, I tend to make a double batch because I love it cold the next day, You can also use gently poached salmon for things like salmon salad sandwiches (flake and mix with mayo, onion, and celery) or salmon cakes.
Don't balk at the price when you're buying two (or so) pounds-worth of wild salmon (Roughly $10/lb. on sale). Just remember you can get at least two, and possibly three meals out of it.
Poach the salmon and whip up a green salad and seriously, in 10 minutes, dinner.
POACHED SALMON WITH ORANGE AIOLI
A pound or so serves my family of four. Reserve the rest for leftovers.
- 2 lbs. wild salmon fillets (I used Chinook)
- 1 cup dry white wine
- 1 cup water
- 1/2 an orange sliced into thin circles
- sea salt
- a sprinkling of dill if you like
Put everything except salmon in a large saute pan. Bring to a simmer over medium heat. Place salmon in the poaching liquid (skin side down), cover, and cook 5 minutes, no longer. (If using thicker steaks, check at 5 minutes, but they may need 1 minute more.) Remove salmon to a serving platter, garnish with orange slices.
While salmon is poaching, make the aioli by mixing together:
- 1/2 cup best-quality mayo
- zest from 1/4 of an orange
- a squeeze of fresh orange juice
- a clove of garlic, finely minced or pressed
- white pepper to taste
Wash and spin-dry some greens (or open a bag of salad) and serve a green salad along side the poached salmon.