For years I ate overcooked, ruined salmon and thinking that was as good as it gets, washed it down and told myself I'd enjoyed it. Then one day I discovered poached salmon. At first I was just boiling it and the results weren't great. But eventually I figured it out.
It starts out with one cup of wine, 2 cups of water, lemon (zest, juice and slices), dill salt and pepper. Over the lowest heat your cooktop can muster, bring this mixture to 165f. The slower the better so as to steep the dill and lemon and extract as much flavor as possible.
Next comes the guest of honor. This is sadly farm raised Chilean salmon, but it was affordable and isn't from some Chinese sewer farm. Seasoned it with Hawaiian Black Sea salt.
In for a swim in the 165 degree poaching liquid. It took a total of 25 minutes for the fish to reach 145f, for a total of just over an hour including the time for the poaching liquid to temp. I did cover it for the last 12 minutes.
The result was perfectly done all the way through. No dry outside and raw inside, it was 145 from edge to edge. Sorry I forgot to get a cut shot, but we were hungry.
And plated with a simple salad of greens, tomatoes and hearts of palm dressed with my new favorite honey Dijon vinaigrette.
Thanks for looking!