Poached Salmon

Description

Purchased from the Davis Estate in Anna, Texas in 1994. Dated 1954.

Ingredients

• 8 salmon fillets (approximately 6 ounces each)
• 1 carrot, sliced
• 1 small white onion, sliced
• 1 stalk celery, sliced
• 2 slices lemon
• several sprigs of parsley
• 6 bay leaves
• salt to taste
• 1 cup dry white wine
• 5 tablespoons lemonade

Directions

1. Cut the salmon fillets into individual portions with the chef's knife.
2. Place in a large skillet the carrot, onion, sliced celery, lemon, parsley, and bay leaves.
3. Add the cold water to cover, salt to taste, the wine, and the lemon juice. Bring the water to a boil, uncovered.
4. Adjust heat to simmer and let cook for 5 minutes.
5. Turn off the heat and leave undisturbed for 10 minutes.
6. Then remove it carefully to a serving platter; the salmon will be perfectly done. Serve warm and plain or with any seafood.

Contributed by

Cat's Recipes Y-Group

Videos

How to Make the Poached Salmon