This recipe offers a delicious twist on poached salmon, incorporating aromatic herbs and a touch of citrus for enhanced flavor.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and optimal results.
Lay each salmon fillet on a piece of aluminum foil, skin-side down. Sprinkle with sea salt and freshly ground black pepper.
Use enough foil to wrap the fillet completely to prevent leaks.
Place a sprig of fresh dill and a slice of lemon on top of each fillet.
The dill and lemon enhance the salmon's natural flavors.
Wrap each fillet tightly in the foil, ensuring an airtight seal.
Fold the edges carefully to avoid any openings.
Place the foil parcels in a large saucepan and cover with cold water. Bring to a gentle boil over medium heat, then reduce the heat and simmer for 3 minutes.
Simmering gently prevents the salmon from overcooking.
Carefully remove the parcels from the saucepan, open them, and remove the skin from the salmon.
Use a fork to gently lift the skin off the salmon.
Serve the salmon with your choice of sides, such as a fresh salad or steamed vegetables.
Garnish with additional dill or a lemon wedge for presentation.
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