This is a very basic recipe and easy to follow.

Ingredients:

1-2 lb Salmon fillets, pin bones removed, if present, and skin on. Try for pieces that are thicker rather than flat.

½ cup Water

½ cup dry White Wine

1 Shallot sliced

3 springs of fresh Dill

2-3 whole Cloves
2-3 Black Peppercorns

Salt

Black Pepper

Salt the salmon filet. Bring water, wine, shallot, dill, cloves and black peppercorns to a boil. Gently place the salmon, skin side down, into the pan, cover and cook on a very low simmer for 5-10 minutes depending on the thickness of the fillets.

Serve with fresh lemon slices and a bit of freshly ground black pepper. You can also chill and serve later. It makes great leftovers.

Use the leftovers for the amazing “Le Bernardin” Salmon Rilette.