For some reason when I think of salmon, I think of spring, probably because of its loverly bright color. Now you’re probably looking at this and thinking “why do this when I can just throw it in the oven?” Well, if you love salmon but hate how it stinks up your house when you cook it, this recipe is definitely for you. This is also the perfect way to make sure you don’t end up with dry salmon!
What you’ll need:
- 2 salmon filets (skin on or off)
- 1 quart of water
- 1 garlic clove, smashed
- 1 bay leaf (or other herbs)
- Juice form 1/2 a lemon
- Salt and pepper
For the salmon you can use any salmon you like, but I really like Trader Joe’s wild sockeye salmon filets. If you are using frozen, take the salmon out of the freezer and put it in the fridge 24 hours before you use it to let it completely defrost.
Now, on to cooking! In a sauce pan large enough to fit both fillets, add water, garlic, herbs, lemon, salt, and pepper. Turn the stove on medium heat until the water reaches a good simmer.
Once it does, add both filets skin side down. Doing this dropped my water temp a little more than I would have liked, so I turned the heat up just a tad. Now, let this go for 7 minutes with the water still simmering. (I covered mine with a lid for the last 3).
Once it’s done it’ll be a beautiful pink throughout. You can either serve it immediately (which I recommend) or take it off the heat and the salmon can sit in the water for about 10 more minutes, but remember the residual heat will continue cooking this fish. Once you’re ready to serve, use a spatula to take out the salmon and put it skin side up on a paper towel, just to dab it dry. If you had skin on it and don’t want to serve it with the skin, use a spoon to gently push the skin right off.
Then, serve it skin side down with anything you’d like! I topped mine with a hollandaise sauce, rice pilaf, and sautéed spinach. 
Hope you try this one out and enjoy!!!
Ducks that Cook 