Poached salmon filets can be ready in less than 10 minutes. The poaching is done in a Court Bouillon, a simple broth made from spices or herbs, lemon, vinegar or wine and sometimes vegetables.
Salt Pepper White wine, 1 cup White wine vinegar, 1 tablespoon Bay leaf, 1 Garlic, 1 clove sliced Dill, 2 sprigs or a half teaspoon dried Salmon filet, 1 lb. Butter, 2 tablespoons Lemon, 1/2 juiced
Salt and pepper the salmon filet and put it in the bottom of a skillet. Add the wine, vinegar, bay leaf, garlic and dill. Bring to a simmer, cover and cook for 6 to 8 minutes until the salmon flakes easily with a fork. While the salmon is cooking, melt the butter in a saucepan and add the lemon juice. When the salmon is ready, serve with the butter sauce poured over it.