- 3 pounds salmon fillet, skinned, but into individual serving pieces, and rinsed well in cold water
- 1/3 cup distilled vinegar, juice of 1 lemon, or 1 cup dry white wine (optional)
- Sauce Beurre Blanc
- Place enough water in a large nonaluminum skillet or Dutch oven to cover the fillets by an inch or more and bring to a boil. If the fish is not extremely fresh; add the vinegar, lemon juice, or white wine.
- Place the fish into the boiling water and adjust the heat so that the water barely simmers; do not let it boil.
- Cooking time is approximately 10 minutes per inch of thickness of the fish. When done, the fish will he firm yet springy to the touch.
- Remove the fish from the water using a skimmer or slotted spoon and drain on paper towels.
- To serve: Place the fish on warm plates or a platter and cover with sauce beurre blanc.