Salmon, pears, that pretty much sums up my poaching experiences. But it's so easy, and the results are so tasty, everyone should poach.

The salmon poach used for that last post was from Cook's Country magazine, with my modifications for missing ingredients.

2 carrots, chopped
1 onion, chopped
1 cup vermouth (called for 1.5 c white wine)
liberal sprinklings of dried dill (called for 4 sprigs fresh dill, plus 1 T chopped)
1 lemon, sliced
6 c water

and for the sauce

1/2 c yogurt
1 T drained capers, chopped
1 T + red wine vinegar (called for 1 T lemon juice)

and approx. 1 1/2 lbs salmon filet (or filets), skin on (so it doesn't fall apart in the poach)

First list goes in the pot, bring to a boil, reduce to simmer for 15 minutes. While simmering is happening, combine sauce list in small bowl + salt & pepper to taste. Set aside. After 15 minute simmer, add salmon(s) to pot and cook until salmon is opaque, 8 to 10 minutes. Any and all veggies in the poach can be served alongside, OR combined with other side dish.

This was delicious, but if you've never poached, just try this:

Get salmon filet(s), not steaks. Place in large stove top pot, just barely covered with water. Turn heat on high, bring water to a boil. Once you hit boil, turn off heat, remove pot from burner and cover. Let sit for 10 minutes. Drain. Done. Eat.

Or chill the salmon and have it with bagels and cream cheese, or on/in a salad. Or eat some hot/warm and chill the leftovers. If you can boil water, you can prepare some of the tastiest salmon. Yes, it is boiled meat, which doesn't sound like the best idea, but it works with meat from the sea. Or the lake, river, bayou, whathaveyou.

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Dinner is served...via AMBULANCE!


What's that????

Poached salmon, yukons, & green beans

Just like the title says...

Poached salmon & veggies, w/potatoes and yogurt dill sauce

...dinner is served. Poached salmon (poached in vermouth, water, carrots, onion, dried dill, fresh parsley, salt) with green beans and Yukon gold potatoes. The sauce on the side is yogurt with minced capers, more dried dill, salt and pepper.


OK, it wasn't SERVED via ambulance. Here's the story. My new Sub wagon had it's unveiling today at work. Stephen, not a co-worker exactly, but my buddy at work, shares my enthusiasm for station wagons, but he wasn't too excited about me getting a white Subaru ("piece of junk!"). Clearly, the only way to rectify the situation was to make it a STATION WAGON AMBULANCE, which Stephen and I had previously agreed was one of the finest kinds of station wagons. Noble, virtuous, small and white, clean and bright. I asked Scott for some red vinyl crosses so that I could properly present the wagon to Stephen upon his arrival. Turned out great. Stephen warmed right up to the Sub, with the crosses. VIVA VINYL!

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