This one of the nicest poached salmon fillet recipes I have tried.

With this easy recipe you are serving gourmet salmon, but it is really so so easy.

Prep time: 10 minutes Cook time: 10 minutes

Ingredients:
6 salmon fillets (or steaks)
3 tablespoons white vinegar
1 cup onions, thinly sliced
1/2 cup carrots, thinly sliced
6 parsley sprigs
1 teaspoon thyme, dried
3 whole cloves
6 whole peppercorns
salt to your taste

Vinaigrette:
2 teaspoons Dijon-style mustard
2 tablespoons capers, drained
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
1 tablespoon white vinegar
1 tablespoon lemon juice
salt and pepper
1/2 cup light flavored oil
1/2 cup olive oil

Directions:
Place the salmon in a large, shallow pan and add enough cold water to come 3/4 of the way up the salmon at its thickest part.

Add white vinegar, onions, carrots, parsley, thyme, cloves salt and peppercorns. Bring to a boil.

Lower heat and simmer gently for 3 minutes (slightly longer if you are using very thick steaks or fillets).

Remove the salmon from the poaching liquid with a slotted spoon and drain. Set aside.

Place all of the ingredients for the vinaigrette, except the oils, in a food processor (a blender will do) and pulse until well combined.

With the machine running, add the oils in a thin stream until they are well mixed. Season with salt and pepper.

Serve the salmon cooled or cold with the basil vinaigrette drizzled over it.

Serves 6.