- Cooking Time: 15
- Servings: 2
- 2 6oz pieces of boneless salmon
- 1 carrot sliced
- 1/3 large sweet onion sliced
- 3 slices fresh lemon
- 5 slices of fresh ginger
- several sprigs of fresh thyme
- salt to taste
- 1 cup of plum wine
- juice from half a lemon.
Place in a large skillet the carrot, onion, sliced celery, lemon, parsley and bay leaves.
Add the fish layered on top of the vegetables, cold water to cover, salt to taste, the wine and the lemon juice.
Bring the water to a boil, uncovered.
Adjust heat to simmer and let cook for 5 minutes uncovered.
Turn off the heat and leave fish undisturbed for 10 minutes.
Carefully remove from pan with slotted spatula (to allow liquid to drain.)
Serve with poached veggies, discard ginger.
Serve hot or cold.