Ingredients

The following ingredients have 4 Servings
  • 1 large salmon fillet - cut into steaks (leaving skin on)
  • 2 tablespoons olive oil
  • 1 onion (chopped)
  • 3 cloves large garlic (chopped)
  • 1/4 cup or more of fresh chopped parsley
  • 2 tablespoons heaping fresh chopped tarragon
  • 1 tablespoon fresh chopped thyme
  • 2 in lemons - one juiced (one sliced (throw the juiced one there too for good measure!))
  • cups About 4 of water - enough to cover salmon
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instruction

  • Heat olive oil in large skillet. Add onion and garlic. Cook until soft.
  • Add remaining herbs and lemon. Cook an additional minute or so to release the flavors.
  • Add water, salt and pepper.
  • Bring to a boil and simmer 15 minutes or until flavors are fully infused. Reduce heat to a simmer.
  • Immerse salmon into poaching liquid - skin side down. Do not flip during cooking - it will crumble your fish. Cook fish about 8-12 minutes depending on thickness. Remove from liquid and place on tray. Slide spatula between salmon and skin to remove.
  • Chill for at least 3 hours before serving.
  • Serve with fresh cucumber if desired.