Easy Poached Salmon With Dill

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 kg thawed salmon fillet, with skin on 1 side (may substitute with steelhead trout)
• 1 -1 1/2 tablespoon pickled capers (can be found in grocery store located in same aisle as pickles)
• 1 tablespoon chopped dill weed (use fresh or frozen but not dried)
• 1/4 cup thinly sliced onion
• 1 tablespoon lemon juice or 1/2 fresh lemon, peeled and sliced
• salt and pepper

Recipe

• 1 pre-heat oven to 350 degrees fahrenheit.
• 2 remove any visible bones and cut off the head and tail (if it hasn't already been done for you) if using a poacher place the tray in the poacher, add 1/4 cup water and place your salmon in the tray skin side down.
• 3 if you do not have a fish poacher (how many of us do?) you can use any oven safe pan large enough to hold your fish.
• 4 just crumple and crinkle a medium sized sheet of tin foil and place your fish on the foil skin side down.
• 5 add enough water to just come to the edge of the foil without spilling onto the fish (approx 1/3 cup).
• 6 on top of the fish sprinkle all ingredients.
• 7 cover with lid or tin foil.
• 8 cook for 12-20 min's.
• 9 for rare fish, cook just until liquid emerges from fish (this is the cooked fish oil).
• 10 it will be pinky on the outside and peachy pink inside.
• 11 for more well done fish, cook until fish is a pinky color all the way through.
• 12 place on a platter to serve.
• 13 leave onions, capers and dill on the fish.
• 14 slice lemons on the side for those who like fresh lemon juice.
• 15 this salmon is great served with rice and steamed veggies or a salad.