Poached Atlantic Salmon
|Dry white wine/Water||3 Cup (48 tbs)|
|Clam juice||3 Cup (48 tbs)|
|Fresh dill sprig||8|
|Salmon fillets||48 Ounce (Atlantic, 8 fillets, 6 ounce each)|
1. In a medium sized shallow pan, combine all the ingredients, apart from salmon. Mix well and bring to boil on a low flame.
2. Add salmon fillets and cook on a low flame till salmon is cooked and flakes easily. Ensure that at cooking stage, salmon is submerged in liquid.
3. Once cooked, drain off excess liquid and place on a presentation platter.
4. Serve warm garnished with parsley and topped with a dip of your choice.