Poached salmon with butter sauce
Serves 4, with leftovers
|1/2||cup rice wine vinegar|
|Pared rind and juice of 1 orange|
|3||pounds boneless salmon (skin on), cut into 6 even pieces|
2. Add salmon, turn the heat to medium-low, and poach for about 5 minutes or until the fish is just cooked through. Don’t let the water boil.
3. Use a wide metal spatula to lift the salmon from the liquid, peel off the skin, and tent salmon with foil while you make the sauce. (Set aside 2 pieces of salmon for salmon cakes.)
|3/4||cup salmon poaching liquid|
|3||tablespoons butter, cut up|
|Salt and pepper to taste|
2. Whisk in the butter.
3. Arrange a piece of salmon on each of 4 plates. Spoon sauce over each one.