A simple and delicate preparation that is perfect to serve for a spring luncheon, either alone or as a part of a Deconstructed Salmon Niçoise Salad. — Allison Beck
In a large saucepan over medium heat, warm the wine and water.
Season the salmon and gently lay each piece in the warm poaching liquid. Top each piece of salmon with a pat of butter (it will slip off) and raise the heat so the liquid comes to a gentle simmer. Cover and cook until the salmon is just opaque and firm, about 10-12 minutes. Remove from the pan, pat dry, and let cool. Serve cold or at room temperature with a sprinkle of fresh herbs.