We’ve done a little research on this one. Poaching fish should be easy, but it’s not when the bottom of the fish cooks more quickly than the thicker portion. We just end up with over-cooked fish that way, and it’s tough and rubbery. We learned two tricks from our research: (1) Lay a layer of thick cut lemons on the bottom of the pan. Pour in filtered water, so that the top of each slice of lemon is level with the water. Then add 1/4C dry white wine. We chose Sauvignon Blanc. Then rest the fish on top of the lemons. The lemons elevate the fish off of the bottom of the pan, so they poach evenly. (2) The alcohol in the wine raises the boiling point of the water, so the liquid is at a higher temp, which helps to poach the fish more efficiently.
Turn on the heat to high. As soon as the water/wine begins to boil, reduce to a simmer and cover the pan. Set timer to 8 minutes.
We made a sauce from a carton of non-fat plain yogurt, fresh dill, 1 Tbsp fresh lemon juice, and 2 mini seedless cucumbers. In another skillet we steamed some asparagus, and diner was ready! We added some fresh lemon zest on the plates for brightness.
This is the first time poached salmon came out PERFECTLY for us. We’ll never do it any other way!!!