Poaching is one of my favourite methods of cooking salmon. It keeps the fish moist while infusing it with flavor. Feel free to improvise when it comes to your poaching liquid. Most herbs will work. White wine is always a good option, although water will do the trick as well. Make sure to salt the water so that it tastes like the ocean. And most importantly: Don’t overcook. The fish needs only a few minutes of poaching.
I served salmon, rocket tossed in lemon juice, and a dill yogurt. Enjoy!
• 1/2 cup yogurt
• small handful of fresh dill, chopped
Mix together the rocket and lemon juice and set aside.
Bring the poaching liquid to a simmer.
Add the salmon to the liquid and cook for 4 minutes, making sure the water doesn’t boil.
Gently remove the fish from the water and season it with salt.
Serve with the rocket, dill yogurt and a drizzle of olive oil.