Ingredients
2
2 servings
- •1 (750 milliliter) bottle dry white wine
- •1 onion, thinly sliced
- •1 rib celery, sliced
- •6 whole peppercorns
- •1 bay leaf
- •1 whole salmon, cleaned
- •1 bunch fresh dill
- •1 lemon, sliced
Instructions
- Combine wine, onion, celery, peppercorns, and bay leaf in a fish poacher. Place poacher over 2 burners on the stove.
- Rinse fish under cold water, stuff the cavity with dill and lemon slices, and place on the rack in the pot. Cover and bring slowly to a strong simmer (don't boil at any point). Cook until fish easily flakes with a fork, being sure not to overcook, about 20 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C). Drain and serve.
Nutritional Facts
Per 2 servings
- Calories: 421
- Carbohydrate: 25g
- Fat: 3g
- Fiber: 5g
- Protein: 13g
- Sugar: 6g
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