Serve this easy poached salmon recipe with the Lemon Millet Patties and the Shaved Fennel and Arugula Salad for a light spring meal. I prefer to use coho salmon for this recipe because it is thin and cooks evenly in the poaching liquid.
Ingredients
2 pounds
wild salmon fillets
2
spring onion
rinsed and cut in half lengthwise
4
sprigs
fresh thyme
3 tablespoons
extra virgin olive oil
½ cups
dry white wine
½ teaspoons
sea salt
freshly ground
black pepper