Fresh and tender salmon steaks are plunged into a boiling hot stock made of onions, carrots, celery and dry white wine. The salmon absorbs the flavour.
I added some vegetable stock to the poached salmon mixture to intensify the flavour. My family enjoyed it, so I would do it again, but I would use 1/4 less water, and dispense with the muslin - just be gentle on the salmon. - 08 Oct 2008
I have tried many salmon recipies and I've found this one to be easy and simply delicious. - 08 Oct 2008
This recipe was just what I needed for a busy day with houseguests. I served rice as a side dish and after the salmon was finished cooking, I poured the juices in the pan over the rice. It was fabulous! - 08 Oct 2008