Lavender & Herb Poached Salmon

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 20 -25 ounces salmon fillets, cut into 4 even pieces,deboned,with skin
• 1 1/2 cups dry wine (such as pinot grigio or chardonnay)
• 1 1/2 cups cold water
• 1/2 teaspoon herbes de provence
• 2 tablespoons minced dried shallots
• 1 -2 teaspoon salt, to taste
• 2 tablespoons granulated sugar, to taste
• 4 sprigs fresh lavender or 4 sprigs other fresh herbs, to garnish

Recipe

• 1 in a large enough skillet to hold the salmon pieces snugly, but without touching, add all ingredients except the salmon.
• 2 heat the liquid for about 20 minutes, bringing it slowly to just below the boiling point (this is to allow the herbs to steep); poaching liquid should be fairly sweet.
• 3 set the fish pieces skin sides upward into the hot poaching liquid.
• 4 if there is not enough liquid to cover the fish, add a bit more water& water in even proportions.
• 5 cook 2-3 minutes, at which point you should be able to use a tongs to peel off the skins easily.
• 6 continue poaching fish 15-20 minutes at high enough heat to keep the water just under a boil, or until fish is cooked to your liking (it should just start to flake when poked with a fork when ready).
• 7 drain and serve garnished with some sprigs of fresh culinary lavender or a sprinkling of any fresh herbs you prefer.