Poaching salmon guarantees succulent results every time.
Total Time: 15 min.
Prep Time: 5 min.
Cooking Time: 10 min.
Yield: 4 servings
4 (4-oz) raw wild salmon fillets
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
4 fresh rosemary sprigs, leaves removed and chopped, stems discarded
¼ cup fresh lemon juice
4 wedges fresh lemon (for garnish; optional)
1. Preheat oven to 375° F.
2. Place salmon in a baking dish. Add water until the level is halfway up the side of the fillet.
3. Sprinkle salmon with salt (if desired), pepper (if desired), and rosemary; drizzle with lemon juice.
4. Bake, uncovered, for 8 to 10 minutes, or until salmon flakes easily when tested with a fork.
5. Gently remove salmon from liquid; serve.