Poached Lemon Salmon

We eat salmon regularly as part of our plant-forward omnivore-pescatarian diet. Well, really, because we like it! So I am always looking for a variety of ways to cook and present it. Here is a nice lemony poached version, especially well suited for wild-caught Alaskan salmon that can have a propensity for dryness. The poaching brings soft mildness and great flavor.

1 large onion, sliced thinly

2 Tbsp butter plus 1 Tbsp olive oil

1 lemon, thinly sliced

2 servings salmon (I used Alaskan wild-caught)

1/3 cup dry white wine (or chicken broth)

Sauté the onions in the butter and oil for about 10-15 minutes, until well browned and caramelized. Slow cooking with regular stirring is the key here.

Top the onions with the lemon and then the salmon.

Pour in the wine or broth and bring to a boil. Reduce to the lowest simmer. Cover and cook for about five minutes.

Remove the salmon and lemon to a plate and cover and keep warm. Reduce the liquids in the onions to a nice glaze.

Add the spinach and cook until wilted, just a few minutes with stirring.

Top the salmon with the lemon and serve aside the onions and spinach mixture. I also like to serve with rice. Your call.

Serves 2.

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