A KosherEye Signature Recipe
Poaching the salmon is a simple and healthy way to prepare the fish. This recipe makes a wonderful Shabbos first course or main dish.
1 1-pound salmon fillet, with skin on one side
1/2 cup dry white wine
1/2 cup water
Half a yellow onion, sliced thin
Sprig of fresh dill or shake of dried dill
Sprig of fresh parsley
Freshly ground pepper to taste
Combine wine, water, dill, parsley, onion in a pan, and bring to simmer.
Carefully add salmon, skin side down. Cover and simmer 5 minutes or until done. Do not overcook. Serve warm, topped with a shake of black pepper; or serve cool with lemon dill sauce on the side.
Yield: Serves 3-4 as a main course or 6 as a first course
Recipes: Fish, Salmon, Parve, KosherAdd a comment