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.