Poached Salmon with Honey Lime Dressing

• 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.