Poached Salmon October 7, 2013

Filed Under: Cassoulet seasoning,Recipe - Sue Fuirst @ 7:55 pm

poached salmon

1 ½ lbs salmon filet, cut into 6 portions or left whole

¼ cup white wine, optional

juice of ½ lemon

2 Tb Basics Fuirst Cassoulet Seasoning, preferably wrapped in cheesecloth

Place the salmon in a poaching pot or pot deep enough to submerge the fish.  Cover with water, wine, lemon juice and Basics Fuirst Cassoulet Seasoning.  Bring to a boil and immediately lower to a simmer.  Cover and cook gently for 10 minutes.

With a slotted spatula, remove fish from poaching liquid.  If you did not wrap the Cassoulet Seasoning in cheesecloth, then gently rinse off spices that may cling to fish.  Place on plate and let chill in refrigerator until ready to eat.  Salmon may be made up to two days ahead.  Serves 6.

Serve with Basics Fuirst Cassoulet Dip as a side sauce.  See for recipe.