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Easy Poached Salmon with a Lemon Vinaigrette

Created by Kchurchill5 on November 17, 2011

1 to 1 1/2 pounds salmon (whole or cut in individual pieces)
4 to 6 cups cooked jasmine or basmati rice
POACHING LIQUID
3/4 cup white wine
3/4 cup vegetable broth (you can also use seafood broth, chicken broth or water)
3 to 4 lemon slices
3 to 4 sprigs fresh dill
1 teaspoon black peppercorns (crushed)

Step 1: Vinaigrette ... Add the lemon juice, vinegar, mustard, capers, salt and pepper to a small bowl and mix well. Go easy on the salt, as the capers are salty. Set to the side until ready to use.
Step 2: Salmon ... Remove the salmon from the refrigerator to take the chill off. Season with salt and pepper.
Step 3: Poaching Liquid ... Add the onion slices to the saute pan along with the lemon and bring to medium heat. NO need for oil or butter. Let them sweat a few minutes until they begin to soften. Then add in the wine, broth, and pepper corns and bring to a light boil. Add the salmon, skin side down, and reduce to medium low and cover. Cook the salmon 7-15 minutes depending on the thickness, until firm to the touch but still pink on the inside.
Step 4: Serving ... Add the cooked rice to a serving bowl and top with the salmon pieces. Pour the poaching liquid over the salmon and garnish with the fresh lemon slices and dill. I love to serve this with rice and creamed onions. ENJOY!