Poached salmon

Poached Salmon

This simple recipe came from a kids'  cookbook called 1-2-3 Cook for Me! It's an easy and healthy choice to take to potlucks, if you want to do something ridiculously easy and very healthy.  

Ingredients
sockeye salmon fillet of any size (if large, cut in half so you have two pieces that fit into the pan)*
water (enough to mostly fill a large frying pan)
kosher salt (about 2 tablespoons per 4 cups of water)
about 10 peppercorns (per 4 cups of water)
1-2 tablespoons of white vinegar (optional, but recommended if you aren't going to eat the fish immediately)

Instructions
Cut the skin off the fish, if you like. This step is not necessary and I think it wastes a lot of fish.
Add water to the frying pan, then add the salt, peppercorns, and vinegar (if using). Bring to a boil, then lower to a low simmer (maybe one or two bubbles). Poach the fish for 20-25 minutes (longer is okay too).

*We use sockeye salmon because it seems to me the most sustainably raised and low-mercury fish choice available at present. It is getting more difficult to find in mid-Michigan supermarkets, however, and it's admittedly not cheap.