Poached Salmon with Lemon Butter Sauce

• 4 salmon fillets, 6 to 8 ounces each
• Kosher salt and freshly ground black pepper
• Poaching liquid to nearly cover fish, such as Chicken Stock, half Chicken Stock and half Fish Stock, or half water and half wine
• 2 to 3 tablespoons finely diced shallots
• Poaching liquid (above)
• 2 to 3 tablespoons cold butter
• Few drops of lemon juice
• 1 to 2 teaspoons chopped dill, tarragon, or chervil, or a mixture of these (optional)
• Kosher salt and freshly ground black pepper

1. For the salmon:
2. Preheat the oven to 375F.
3. Season the fish with salt and pepper.
4. Place the fish in a medium to large roasting pan or ovenproof casserole and add the liquid to come seven eighths of the way up the sides of the fish.
5. Place in the oven for 8 to 10 minutes, depending on thickness of the fillets.
6. When done, the salmon should be opaque and firm to the touch.
7. Remove from the liquid and cover with foil to keep warm, reserving the poaching liquid for the lemon butter sauce.
8. For the lemon butter sauce:
9. In the same pan the fish was cooked in, add the shallots to the poaching liquid.
10. Over medium-high heat, bring to a boil and reduce until slightly syrupy, 12 to 15 minutes.
11. Whisk in the butter, lemon juice, and optional herbs.
12. Taste and season with salt and pepper.
13. To serve, place a fillet on each serving plate and spoon the lemon butter sauce on top.

salmon, kosher salt, fish, shallots, liquid, cold butter, lemon juice, dill, kosher salt

Taken from www.cookstr.com/recipes/poached-salmon-with-lemon-butter-sauce (may not work)