with Crispy Sweet Potatoes

Ingredients

• 1 quart water
• 1 half white onion, sliced
• 2 celery stalks, cut into 3-inch lengths
• 6 parsley sprigs
• 1 teaspoon salt
• 2 bay leaves
• 2 cups dry white wine
• 10 6-ounce center-cut salmon fillets , skin removed
• Cucumber Yogurt Sauce
• Crispy Sweet Potatoes

Instructions

1. In a large pan, combine the water, onion, celery, parsley, salt, bay leaves, and white wine. Bring to a boil, then reduce heat and simmer for 15 minutes. Carefully add the salmon, cover the pot, and poach for about 10 minutes. (The general rule is 10 minutes for each inch of thickness.)

2. With a slotted spoon, remove salmon and place on paper towels to drain. Let cool for 10 minutes, then transfer to a serving platter, cover with plastic wrap, and chill. Serve with Cucumber Yogurt Sauce and Crispy Sweet Potatoes.

Other Salmon Recipes

Gravlax
Mille-Feuille of Salmon and Caviar
Poached Salmon
Salmon
Salmon Cakes
Smoked Salmon