Poaching

Several months back, I discovered the joys of poaching. I have now poached fish and chicken with multiple combinations of herbs and other seasonings on the stovetop. I really like poaching for fish in particular because there are numerous flavor options and it doesn't take much time at all.

I recently tried poaching in the oven, using a Rachael Ray recipe. It worked well and the fish was delicious. I omitted the cucumber relish in the recipe and simply served with steamed vegetables and rice.

Oven Poached Salmon a la Paige with Dill and
Vidalia Onion and Cucumber Relish

1 tablespoon cold butter
4 portions, 6 to 8 ounces each, salmon fillets
Salt and pepper
Several sprigs plus 3 tablespoons chopped fresh dill
2 cups chicken broth or water
2 teaspoons sugar
1 teaspoon salt
1/4 cup white vinegar or white wine vinegar
1 small vidalia onion, chopped
1/2 seedless cucumber, chopped
2 radishes, chopped

Preheat oven to 400 degrees F.

Rub the bottom of a shallow baking dish with cold butter. Arrange salmon in dish. Season the fish with salt and pepper. Add broth and a few sprigs of dill to the pan. Roast the fish 12 to 15 minutes.

Combine sugar, salt and vinegar in the bottom of a medium bowl. Add chopped onions, chopped cucumber and radishes. Sprinkle in 3 tablespoons chopped dill and toss the mixture to coat in vinegar, sugar and salt.

Remove fish from the oven. Spoon pan juices over fish and carefully transfer to individual plates or platter. Top fish with relish and serve.

From Rachael Ray, 30-Minute Meals, Food Network