Baked Poached
Salmon
This recipe is sooooooo simple to make, it only takes
minutes to assemble and bake till it's done.
I usually make this when Salmon is on sale.
Always check for bones. They would be in the center of the
steak. Just rub your finger nail over it. If you find any, just
remove with tweezers.
Most of the time the Seafood sections sell them already
deboned.
I like to buy mine in a large filet, WITH the skin on.
I find that the skin ADDS to the flavor, and while baking in
this large size, the Salmon retains its flavor inside.
You can tell that it is done by the light pinkness of the filet.

I
NGREDIENTS: (to serve 4)
1 large Salmon Filet (about 3 lbs)
about 1/2 stick of melted Butter
about 1/2 cup or more DRY White Wine
Lemon slices
Lemon juice
handfull capers

NOTE:
You can freeze larger Salmon filets of this size. Just slice
up, and store in freezer zip lock bags. That way you can
just make one slice for one.




















I personally can't get enough of this, so I pack one large
piece, then store in tupperware to eat for lunch the next
day.
Just put the Salmon down on heavy duty tin foil, skin side
down. Pour over melted Butter, White Wine and Lemon
juice.
Top with a handful of Capers and slices of Lemons.
Gently wrap up using the sides of the tin foil, as though to
create a tent. Bake 350*F for about 15 min, or until Salmon
is a light pink in color.
Farm raised Salmon (thicker) takes the full 15 min or more.
Wild Caught Salmon (thinner, and more robustly red when
raw) cooks much quicker, 10 min or so.
Unwrap the "tent" and plate and serve.



















See how light pink the meat is? That shows that it is
done. You've baked AND poached (in liquid) the
Salmon.
Make sure you get all those juices too.
Slice and serve, save left overs for lunch the next
day.
This dish tastes good with something like
Potatoes Au Gratin.

You can also
GRILL the Salmon in a similar way.
Click HERE for video
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