Title: Poached salmon (syd)
 Categories: Fish
      Yield: 4 Servings
 
      2 lb Salmon Fillets
      2 tb Chopped Scallions
      1 c  Dry White Wine
           Salt To Taste
           White Pepper To Taste
      4    Lemon Wedges
 
  Scrape away white film on skin side of salmon fillets. Cut fillets
  into 4 pieces about 8 ounces each. Scatter scallions in a large
  skillet wide enough to fit fillets in single layer. Butter one side
  of a piece of aluminum foil as large as the skillet.  Pour wine into
  skillet and heat to simmering.  Sprinkle salmon lightly with salt and
  pepper. Gently slip fillets into wine.  Add cold water if needed to
  partially submerge fillets. Place foil, buttered side down, on fish.
  Simmer very gently until tops of fillets are opaque and nearly firm,
  8-10 minutes. Remove from heat and let cool in liquid at least 10
  minutes. Salmon can be served warm or at room temperature.  To serve,
  drain fillets using a large slotted spatula, and place on dinner
  plates. From: Syd's Cookbook.