Chef-No-Tell

Those of you who are familiar with my diet recommendations know that I encourage people to eat fish-particularly oily, cold-water fish. Of the varieties that fall into this category, my favorite is salmon. Salmon is often available fresh, and it scores points as a food that's easy to cook but looks and tastes like the elegant work of a gourmet chef. Try this recipe: It's easy enough for everyday dining, fine enough for a special occasion (like a July 4th barbecue), and guaranteed to set you on the road to good health. Enjoy!

Dr. Andrew Weil

Ingredients

Salmon fillet , allow 6 oz per person
1 Carrot , sliced
1 Onion , small, sliced
1 stalk Celery , sliced
2 slice Lemon
3 sprig Parsley
6 Bay leaf , Turkish, or 1/2 of a California bay leaf)
Salt
1 cup White wine , dry
0.5 Lemon , juice only

Directions

Cut the salmon fillets into individual portions, if necessary.

Place in a large skillet the carrot, onion, sliced celery, lemon, parsley, and bay leaves.

Add the fish and cover with cold water. Add salt to taste, and the wine and lemon juice. Bring the mixture to a boil, uncovered.

Adjust heat to simmer and let fish cook for 5 minutes.

Turn off the heat and leave fish undisturbed for 10 minutes. Then remove it carefully to a serving platter; the salmon will be perfectly done. It is delicious served either hot or cold.

Chef-No-Tell

Poached Salmon

Ingredients

Directions