|Water||1 1⁄2 Quart|
|White wine||1 Cup (16 tbs)|
|White wine vinegar||1⁄4 Cup (4 tbs)|
|Onion||1 , sliced|
|Salmon||2 Pound, cleaned (With Skin)|
In a large saucepan, combine all ingredients for poaching water (do not add salmon).
Bring to the boil, reduce heat, and simmer for 30 minutes; cool to room temperature.
Wrap salmon in cheesecloth and secure.
Place salmon in poaching water and add extra water to completely cover salmon.
Place over medium heat and heat until simmering.
Cover and cook for about 10 minutes until salmon is opaque.
Lift salmon from water and unwrap; remove skin and bones.