Ingredients
- For Court Bouillon:
- 3 quarts water
- 2 medium carrots, peeled and cut into 1-inch pieces
- 1 leek, sliced crosswise ¼-inch thick, white and light green part only
- 1 medium rib celery, cut into 1-inch pieces
- 1 lemon, thinly sliced
- 2 dried bay leaves
- 2 sprigs fresh thyme
- ½ teaspoon whole black peppercorns
- For Poached Salmon Steaks:
- 4 salmon steaks (at least 1-inch thick)
- Coarse salt
- Fresh dill, for garnish (optional)
Directions
- Prepare Court Bouillon: In a large saucepan, combine water, carrots, leek, celery, lemon, bay leaves, thyme, and peppercorns.
- Bring to a boil, then lower the heat and simmer 30 minutes, depending on desired intensity of flavor.
- Prepare Salmon: Fill a medium straight-sided skillet with simmering court bouillon. Reserve remaining court bouillon for another use.
- Season salmon steaks on both sides with coarse salt.
- Carefully lower into the skillet. Return liquid to just under a simmer. Cook until the fish is opaque throughout and firm to the touch, 5 to 8 minutes.
- Use a slotted fish spatula to transfer salmon steaks to plates. If desired, remove skin using the tines of a fork.