This is a very basic recipe and easy to follow.
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 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.
Or use the leftovers for the amazing “Le Bernardin” Salmon Rilette, originally published on June 1, 2012.