Poached Atlantic Salmon
- 3 cups dry white wine or water
- 3 cups clam juice
- 4 lemon wedges
- 8 fresh dill sprigs
- 24 peppercorns
- 8 salmon fillets, about 6 ounces each
Instructions:
- Combine the wine, clam juice, lemon wedges, dill and peppercorns in a shallow pan and bring to a gentle boil.
- Drop the salmon into the gently boiling liquid, making sure it is fully submerged. Cook until the salmon easily flakes with a fork. Remove immediately from the liquid and let cool for a few seconds. Pat the fish dry.
-  Serve salmon with a dollop of vegetable dip or mayonnaise mixed with fresh lemon juice. Garnish with fresh parsley.
- This recipe tastes great hot or cold and takes only minutes to prepare