This is by far one of the EASIEST ways to prepare salmon. Not only is it easy, but it is also fast and odorless! This method of preparing fish does not stink up the kitchen like frying or broiling can. Even better is that it tastes great warm or cold. I especially love it the next day cold over a spinach salad. I generally poach my fish in a poaching pan (it was an engagement gift given to me in 1997 and not use until 2001) but you can use a glass baking dish.
- 1 1/2 to 2 pound salmon filet
- 1 cup dry white wine
- 1 cup water
- A few sprigs of fresh dill
- A few springs of fresh parsley
- 1 lemon sliced
- Fresh pepper and salt
- Olive Oil
- Preheat oven to 425 degrees
- Pat dish dry and season with salt an pepper
- Spray your dish with cooking spray and lay salmon filet skin side down
- Sprinkle with some olive oil
- Add wine, water, dill, parsley and lemon slices
- Cover with foil (or pan top)
- Bake until opaque in the center and starting to flake about 15 to 25 minutes, depending on the thickness of the fish.
- Plate and serve with your favorite sauce. I had some yummy tzatziki sauce on hand from my neighbor that worked perfectly.