The Yankee Crafty B*tch teaches you how to make super easy salmon.

After the long Labor Day weekend, New England still lingers in the remaining heat of summer. When it seems too hot to cook or to eat a hot meal, poached salmon is a wonderfully easy recipe to cool down any evening. 

What you’ll need:

1 large filet of Salmon (1.5 – 2 lbs)
Two lemons
6 sprigs fresh dill
2 cups white wine
Water
2 tsp salt


What to do:

Pick out a large pan that you can put on the stovetop, aiming for one that will allow the entire filet to lay flat. Gently rub the salmon with the juice of one lemon and salt and pepper.  Place the salmon in the pan skin-side down. 

Pour the two cups of wine over the salmon.  Fill with water until the salmon is submerged.  If your salmon filet is uneven so a part sticks out of the water, it’s ok because the filet will shrink as it cooks.  Add three sprigs of dill, and squeeze the second lemon over the fish. 

Bring the liquid to a light simmer over medium low heat.  Depending on the thickness of the filet, this can take up to 20 or 30 minutes.  The light pink flesh of the filet will easily flake with a fork when it is finished.  Don’t overcook the fish because it will continue to cook while it is resting. 
Turn the heat off and let the salmon rest in the liquid, allowing it to come to room temperature.  At this point, the filet is ready to serve.  Gently remove the entire filet using two large spatulas – a couple extra hands definitely helps at this juncture!  Place it on a large platter for serving.  Garnish with the remaining sprigs of dill.  



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