On Sat, 03 Jan 2004 14:36:54 GMT, Steve Calvin
> wrote:
> >
>
> Or a nice poached salmon is mighty tasty and pretty tough to mess up.
> S&P both sides, sear (quickly) on both sides, add about 1/4-1/2 of
> fish stock if you have it or chicken works ok, cover pan and reduce
> heat to just above a simmer.

Although my first choice is to grill salmon, it's simple,
but boring if you do it all the time - so my second choice
is to oven poach with dry white wine and lemon
(no searing and no stock, just wine).


Practice safe eating - always use condiments