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.