POACHED SALMON

THIS IS MY PERSONAL FAVORITE WAY OF COOKING
SALMON. I HAVE HAD IT COOKED EVERY WHICH'A WAY,
HAVING BEEN RAISED IN THE NORTHWEST, THEN
ATLANTA. MY FATHER WOULD MAKE A TRIP EVERY
WINTER TO FISH AND SEND SOME HOME, SO WE WERE
KNOWN TO CRY "SALMON AGAIN!!! CAN'T WE HAVE
CHICKEN? NOW IT IS A DELICACY TO ME...POACHED,
HOWEVER. THIS ADAPTS TO ANY SIZE PIECE. THE
SHALLOTS REMAIN NICE AND CRUNCHY.

SALMON
THREE SHALLOTS
WHITE WINE
WATER GARLIC POWDER
SALT AND PEPPER TO TASTE
A LITTLE GARLIC POWDER


PLACE THE SALMON INTO A PAN NOT TOO MUCH
BIGGER THAN THE PIECE OF SALMON. YOU CAN EVEN
USE A SAUCE PAN. ADD A BIT OF WINE AND A BIT OF WATER
(1/2 AND 1/2) UP THE SIDE OF THE SALMON, SPRINKLE
THE GARLIC POWDER LIGHTLY OVER IT, THEN
CHOP THE SHALLOTS (THE MORE THE MERRIER)
INTO THIN SLICES AND SPRINKLE OVER THE FISH. COVER AND
BRING TO A SIMMER. COOK FOR A LITTLE BIT, UNTIL THE
SALMON FLAKES. I HAVE DONE THIS IN THE MICROWAVE,
BUT IN A COVERED DISH...ON HIGH FOR 3 MIN OR SO. TOO
MUCH WINE IS MEDICINAL TASTING.

ONE DAY I TOOK A CAN OF SALMON, RINSED IT WELL AND
POACHED IT THE SAME WAY AS ABOVE IN THE MICROWAVE.
AFTER ALL CANNED SALMON IS VIRTUALLY POACHED.