Poached salmon

Tried this recipe to see if it would yield a moister salmon filet. It did, big time,  and it was cooked through nicely as well. But the kicker was the sauce! I’ve been looking for a way to make a sauce that would equal the out-of-the-bottle lemon-butter-dill sauce we crave. But it’s too expensive as a steady purchase and not as good as what I can make easily at home. The lemon-butter-dill sauce option that comes with this recipe was better than the bottled stuff by far. Salmon this way has been a bit hit with family and friends.

I first saw this approach on ATK and tried it change up my salmon routine. Now, this is my favorite. I especially like to get a big slab of salmon at Costco, slice into eight portions and freeze until needed for “salmon night.”