Poached Salmon—For Those Who Like Poached Salmon with Some Added Flavor.

Name: Poached Salmon—For Those Who Like Poached Salmon with Some Added Flavor.
Yield: serves 2
Ingredients: 2 cups water; 1 cup dry white wine; 3 sprigs parsley; 1 stalk celery, chopped; 1/2-inch strip peeled fresh ginger; 1 bay leaf; 2 whole black peppercorns; Two 8-ounce salmon steaks; 1/4 lemon; Salt and ground black pepper to taste

January 24, 2012

Cooks' Note

Use either chinook salmon from the Pacific, coho, or farm-raised Atlantic salmon in this recipe. Increase the amount of fresh ginger (don’t substitute ground ginger) and peppercorns to taste. Top with hollandaise sauce (see pages 317 and 318 for homemade) if you like.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.