Shallow-Poached Salmon

Directions

1. 1
   Season: Four 5-ounce salmon fillets or 2 large (12-to 14-ounce) salmon steaks with: Salt.
2. 2
   Fill a heavy pan with enough water to come halfway up the sides of the fish.
3. 3
   Add: 1/4 cup dry white wine, 2 parsley sprigs, 2 thyme sprigs, A large pinch of salt.
4. 4
   Bring to a boil and immediately lower the heat to a bare simmer.
5. 5
   Add the fish and cook for 3 1/2 minutes (1 or 2 minutes longer for steaks), turn the fish, and cook until done, about 3 minutes more.
6. 6
   Keep the heat adjusted so that the water is very hot but never boils.
7. 7
   Remove the fish to a warm plate and serve.
8. 8
   For a quick sauce, boil down the liquid by half, and whisk or swirl in: 4 tablespoons (1/2 stick) butter, cut in pieces.
9. 9
   Taste, and, if needed, add: Salt, Lemon juice.
10. 10
    Pour the sauce over the warm fish.
11. 11
    Use 1 1/2 tablespoons white wine vinegar instead of wine.
12. 12
    Add 2 thin slices of lemon to the water.
13. 13
    Vary the herbs: fennel, basil, tarragon, chervil, and marjoram are all delicious.