Poached Salmon

This simple dish can be prepared in a single pan in just a few minutes. If you have a large sauté pan, doubling the recipe is straightforward. However, if you choose to double it, I recommend adjusting the liquid quantities by eye.

Cooking Tips: The secret is to place the salmon on top of the vegetables, which will enhance the flavor of the veggies and prevent the fish from overcooking.

Ingredients:

• 3 green onions sliced thin from whites to green

• half of a Leek, cleaned and cut into

• 1 cup Baby spinach

• 1Salmon fillet

• Salt and pepper

• 1/4 cup White wine, I prefer Pinot Grigio

• 1/2 cup Cream

• 1/8 cup Stock, chicken, vegetable, or fish, any of the three will work,

Instructions:

1. Prepare the base: In a pan, add the green onion, leeks, and baby spinach.

2. Add the fish: Place the salmon directly on top of the greens.

3. Season: Season the salmon nicely with salt and pepper.

4. Add liquids: Pour in the cooking wine, cream, and stock.

5. Poach: Bring the liquid to a boil, and then reduce the heat to a simmer. Cover the pan.

6. Reduce the sauce: Once the salmon is almost done cooking, uncover the pan and crank up the heat to reduce the sauce to your preferred consistency.

7. Serve: Plate the salmon and pour the reduced sauce and greens right over the fish