Poached Salmon Fillets With Dill-and-Ginger Vinaigrette

• 4 boneless salmon fillets with skin on, about 6 ounces each
• 8 large sprigs fresh dill
• 1 bay leaf
• 4 whole cloves
• Salt to taste
• 8 whole black peppercorns
• 2 tablespoons white vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon grated fresh ginger
• 2 tablespoons finely chopped shallots
• 1 teaspoon finely chopped garlic
• 2 tablespoons tarragon vinegar
• 1/4 cup diced canned pimentos
• Salt and freshly ground pepper to taste
• 1/2 cup olive or corn oil

1. Place the fish fillets in a shallow saucepan with enough water to cover.
2. Add the dill, bay leaf, cloves, salt, peppercorns and vinegar.
3. Bring the water to a boil and simmer for 3 minutes.
4. The center of the steaks can be underdone if desired.
5. If not, cook 2 minutes longer.
6. Do not overcook.
7. Drain, and serve with the ginger vinaigrette.

salmon, dill, bay leaf, cloves, salt, black peppercorns, white vinegar, mustard, ginger, shallots, garlic, tarragon vinegar, pimentos, salt, olive

Taken from cooking.nytimes.com/recipes/4431 (may not work)