EASY SKILLET-POACHED SALMON

Easy Skillet-Poached Salmon image

Provided by Martha Stewart

Time 30m

Number Of Ingredients 8

1 1/4 pounds skin-on salmon fillet, preferably wild Alaskan
Kosher salt and freshly ground pepper
1 small leek, trimmed, halved lengthwise, cut into 3-inch pieces, and well washed
1 celery stalk, cut into 3-inch pieces
1 fresh bay leaf
1/2 lemon, thinly sliced into rounds, plus wedges for serving
1 tablespoon whole black peppercorns
1/2 cup dry white wine, such as Sauvignon Blanc

Steps:

Generously season fish with salt and pepper. Transfer to a straight-sided skillet, saucepan, or shallow pot slightly larger than fish, skin-side down. Scatter leek, celery, bay leaf, lemon rounds, and peppercorns around fish. Add wine and enough water to submerge fish by 1 inch. Attach a deep-fry thermometer to skillet.
Heat over medium until liquid reaches 150 degrees. Reduce heat to low to maintain temperature (remove skillet from heat briefly if it climbs above 150 degrees). Cook until fish turns opaque and is just cooked through, 6 to 10 minutes, depending on thickness. With a fish spatula, transfer to a plate, skin-side up. Let cool slightly; remove skin. Serve warm, room temperature, or chilled, with lemon wedges.