I always poach fish by starting the fish out cold and bringing it up to temp as opposed to adding cold fish to hot liquid. This unconventional method is easier to control and is significantly less likely to overcook the fish. It also has the added benefit of keeping the fish with the aromatic ingredients longer to take on their flavor.

• 2 lbs salmon filet, with the skin
• 2 onions, roughly cut
• 1 lemon, cut into wedges
• 1 C aromatics—Carrot Peelings, Celery, Fennel Stalks, Garlic, Herbs(Thyme, Parsley)
• 2 C white wine
• Water to cover
• ½ stick of butter (optional but really nice)
• 1 T salt

1. In a large shallow pan, scatter the cut onion, lemon and aromatics
2. Add the white wine and butter and lay the fish over the top (skin side down)
3. Add enough water to just cover the fish
4. Place over medium heat and bring to just before boiling
5. Turn off heat and let fish rest in the poaching liquid until ready to serve
6. To serve, lift fish from the liquid and slip the skin off and serve with any variety of vegetable sides or sauces