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How to make poached salmon


Not that we’re lazy or anything, but there’s nothing we savour more than a recipe that requires the same amount of effort as changing channels on the TV.

With that admission out in the open, we give for your fair delectation the finest – and easiest - poached salmon recipe known to man, woman or beast, courtesy of Shane Maloney, salmon fisherman at the Mount Falcon hotel in Galway, Ireland.


1 to 1½ pounds salmon fillets

½ cup dry white wine (a good Sauvignon Blanc)

Squeeze of lemon juice

A few thin slices of lemon, onion and/or 1 shallot, peeled and sliced thin

Several sprigs of fresh dill or sprinkle of dried dill

A sprig of fresh parsley

Freshly ground black pepper and salt


Put wine, lemon juice, dill, parsley and onions/shallots in the middle of a large square of thick buttered tin foil.

Place salmon fillets, skin-side down on the ingredients. Squeeze more lemon juice, salt and pepper on fish flesh.

Make a tent out of the tin foil and place in either the oven, on the BBq or in the middle of a dying fire for15 – 20 mins.

Do not overcook.

Serve sprinkled with freshly ground black pepper.

Images: Rex



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