• 6 fillets Silver Brite Salmon (5 to 6 ounces each)

  • The Poaching Stock:

  • 2 cups dry white wine

  • 2 cups water

  • 1/2 cup coarsely chopped celery (with leaves)

  • 1 medium onion, cut into 8 wedges

  • Bouquet garni composed of: 3 sprigs thyme, 3 cilantro and 1 bay leaf

  • 1/2 teaspoon hot pepper sauce

  • 2 teaspoons kosher salt

  • Pulp of 1/2 large lemon


In a large non-reactive skillet (fish should fit in a single layer) combine wine, water, celery, onion, bouquet garni, hot pepper sauce, salt and lemon pulp.  Bring to a boil and reduce to simmer for 10 minutes. 

Place the fish in the pan in a single layer.  Cover with a sheet of parchment paper (or wax  paper).  Poach over low heat for 5 to 7 minutes or just until the fish is cooked through.  Remove from the skillet to a side dish.

Make the dressing and drizzle over.

May be served warm, room temperature or chilled.

6 servings.


Honey Lime Dressing

  • 3/4 cup extra-virgin olive oil

  • 1 teaspoon lime zest

  • 1/4 cup fresh lime juice

  • 1/4 cup honey

  • 1/4 teaspoon crushed red pepper

  • 1 teaspoon kosher salt

  • 1/4 cup chopped fresh cilantro

Whisk together the oil, zest, juice and honey until the mixture is smooth and slightly thickened.  Stir in the pepper, salt and cilantro.

Makes about 1 1/4 cups.