Poached Salmon Steaks

Ingredients

For Court Bouillon:

• 3 quarts water
• 2 medium carrots, peeled and cut into 1-inch pieces
• 1 leek, sliced crosswise ¼-inch thick, white and light green part only
• 1 medium rib celery, cut into 1-inch pieces
• 1 lemon, thinly sliced
• 2 dried bay leaves
• 2 sprigs fresh thyme
• ½ teaspoon whole black peppercorns

For Poached Salmon Steaks:

• 4 salmon steaks (at least 1-inch thick)
• Coarse salt
• Fresh dill, for garnish (optional)

Instructions

1. 1
   Prepare Court Bouillon: In a large saucepan, combine water, carrots, leek, celery, lemon, bay leaves, thyme, and peppercorns.
2. 2
   Bring to a boil, then lower the heat and simmer 30 minutes, depending on desired intensity of flavor.
3. 3
   Prepare Salmon: Fill a medium straight-sided skillet with simmering court bouillon. Reserve remaining court bouillon for another use.
4. 4
   Season salmon steaks on both sides with coarse salt.
5. 5
   Carefully lower into the skillet. Return liquid to just under a simmer. Cook until the fish is opaque throughout and firm to the touch, 5 to 8 minutes.
6. 6
   Use a slotted fish spatula to transfer salmon steaks to plates. If desired, remove skin using the tines of a fork.