Simple but delicious.
I can’t believe we’re still eating Salmon from my husband’s fishing trip to Alaska last summer and will for some time to come.
Every time I take out a piece of fish I can just see that fish jumping up out of the water begging to be let go knowing all the while it doesn’t stand a chance for a reprieve from the dinner table. Maybe at least he/she will envision what type of tasteful dish it will become and how others will enjoy the life they gave up.
Whatever it’s last thoughts were, I have enjoyed coming up with new ways to prepare all this salmon and halibut.
I would like some new recipes though, especially for the halibut. So, if you have any, please pass them this way.
I’ve never tried poaching salmon before and I think just about any poaching liquid would work. I just happened to have some fennel fonds on hand and a left over bottle of white wine so I used those ingredients. Giada had done this Lemon Caper Yogurt Sauce on one of her shows and it’s delicious with the fish. Wished I had thought of using some of my preserved lemons in the sauce or in the poaching liquid.
Hope you’ll give this a try.