Serves: 4. Per serving: 284 calories, 37 g protein
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1 lemon, thinly sliced
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1⁄2 teaspoon whole black peppercorns
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2 cups dry white wine
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1 dried bay leaf
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11⁄2 pounds wild-caught salmon, skin removed and cut into 4 pieces
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1 tablespoon extra-virgin olive oil
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Fine sea salt
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Place the lemon slices and peppercorns in a large skillet with high sides. Pour in the wine and 2 cups water; add the bay leaf. Bring to a boil over medium-high heat, then reduce to medium-low.
2. Thoroughly pat the salmon dry. Drizzle with the oil and season all over with salt. Place an instant-read thermometer into the poaching liquid; it should read between 170° and 180°F. Place the salmon in the skillet on top of the lemon slices. Add more hot water if needed to just cover the salmon.
3. Cover and poach until the salmon is just cooked through (press the thickest part with a fork; it should flake easily), 8 to 12 minutes, depending on the thickness. Season with additional salt. Serve the salmon warm, or let cool, cover, and refrigerate to serve cold.
