Poached Salmon by Shana Priwer and Cynthia Phillips
For a meal that's quick, healthy, and easy to cook, it's hard to beat simple poached salmon. Poaching is a fast way of cooking that locks in flavor. It's also nice because it won't produce the fishy smell that's typical of frying.
2 Servings
1 thin salmon fillet
2 tablespoons water dash of dill
Wash the salmon well, removing all bones.
Pour the water and dill into a sautéing pan. Place the fish into the pan, putting the skin-side face-down.
Bring the water to a boil. Reduce to simmering, cover the pan, and cook for 10–12 minutes, or until the fish flakes easily with a fork.
Allow to cool; then do one more check for bones. Either serve as is or fork-mash if desired.
Season the Waters
If you'd like to try infusing a little more flavor into the fish without actually spicing it up, try seasoning the cooking water. Good additives might be a dash of salt and pepper, splash of lemon juice, and a sprig or two of parsley. Simply discard these ingredients along with the cooking water before serving your toddler.
