Lavender & Herb Poached Salmon

Recipe by HeatherFeather
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large enough skillet to hold the salmon pieces snugly, but without touching, add all ingredients except the salmon.
  • Heat the liquid for about 20 minutes, bringing it slowly to just below the boiling point (this is to allow the herbs to steep); poaching liquid should be fairly sweet.
  • Set the fish pieces skin sides upward into the hot poaching liquid.
  • If there is not enough liquid to cover the fish, add a bit more water& water in even proportions.
  • Cook 2-3 minutes, at which point you should be able to use a tongs to peel off the skins easily.
  • Continue poaching fish 15-20 minutes at high enough heat to keep the water just under a boil, or until fish is cooked to your liking (it should just start to flake when poked with a fork when ready).
  • Drain and serve garnished with some sprigs of fresh culinary lavender or a sprinkling of any fresh herbs you prefer.
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