Salmon, Salmon, Salmon

Other than Swordfish, which is expensive, full of heavy metals and becoming scarce, I consider Salmon the King of fish. This inexpensive and versatile main dish is full of omega 3 fatty acids, beneficial to our health. The less expensive is farm raised, which according to most sources is fine to eat, except that from Scotland, where the feed is contaminated.

I learned from Julia Child's The Way to Cook that the best way to cook Salmon is poaching. Not only does it ensure a moist dish, but by changing the poaching medium, you can create many different flavored dishes.

This recipe is from the book, and one of my favorite ways to enjoy this fish. This serves 2.

1 small carrot, finely chopped
1 small onion, finely chopped
2 celery hearts, finely chopped
1 t (dried) tarragon (or other herb, if you prefer)
2 t. dried parsley
salt and pepper to taste
white wine (you could try broth or water, but I never have)
About 3/4 lb "Boneless" salmon steaks, or fillets cut from the thick end, skin removed (have the fish dept do this)

Saute the veggies in a few drops of olive oil, until softened a bit, do not brown. Add the tarragon and parsley and some salt and pepper.

Place the salmon in a baking dish in which it just fits. Top with the veggie mixture, pour in wine until it comes to the top level of the salmon and pop the dish in a 350 degree oven. Bake about 1/2 hour, until the salmon is cooked. Remove the salmon and place on a dish, cover it to keep it warm. If you used the boneless steaks, remove the skin. Pour the cooking liquid into the saute pan and reduce it to 1/4 cup or so. Cut the fish in half, pour on the cooking liquid and serve.

This makes a spectacular presentation, if your friends like salmon, it's great for company. You can put this together ahead and refrigerate it, then just pop it in the oven (it will need a bit longer to cook if it starts out cold).