I really wanted to smoke this piece of fish but time was not on my side and smoking requires lots of time. This meant that it would have to be poached. To me poaching is like one of those recipes that can’t really go wrong, the fish is going to cook no matter what but you still want it to taste good. Poaching is a great way to experiment with herbs and spices, due to the size of the fish and the large volume of liquid these can help mellow out the harshest of spices. We had this as part of a double birthday/mother’s day brunch and I liked the way it turned out. It’s quick and easy and can be a real nice center piece.

Here’s the recipe: 

1 Salmon fillet, make sure you have a roasting pan which will be big enough to hold the fish,
3 lemons,
1 Red onion,
Fresh dill,
2 Bay leaves,
White wine,
Water,
Capers,
Salt and pepper,

Pre heat the oven to 350.
You need enough liquid in the roasting tray so that the fish is almost covered. Make sure it’s 3/4 water and 1/4 white wine.
Throw in some stalks of dill, maybe 3 or 4, along with the bay leaves.
Thinly slice 1/2 of the red onion and add to the liquid.
Slice a lemon and add to the liquid.
1 tsp each of salt and pepper.
Put the roasting tray on the stove top and bring to a light boil.
Take it off and put it on a flat surface, slip the salmon into the hot poaching liquid very slowly.
Cover with foil and stick it into the oven for about 25 minutes.
After 25 minutes take it out of the oven and let stand for another 10 minutes.
Carefully take of the foil and use 2 wide spatulas to slip under the fish and lift it out of the liquid and onto a plate. Store in the fridge until time to serve, this will be eaten cold and can be made a day ahead.

Serve on a platter with some lemon wedges, more sliced red onion, dill and capers sprinkled over the top.