Search This Blog

Ken's Poached Salmon

Ken's Poached Salmon

Get a chunk of wild salmon.

Butter a caserole dish and place the salmon in it skin down. Grind on fresh pepper.

Cut a lemon into quarters, squeeze on the juice and then throw the lemon quarters into the pan.

Add some finely chopped garlic and dill.

Add a two tablespoons of butter and some chicken stock and some white wine.

Cover the pan with aluminum foil and bake at 350F until the salmon is done.

Content written and posted by Ken Abbott
Like this post? Please share it by clicking one of the share buttons below!