Poached Salmon

Serves 4

1 1/3 pounds whole salmon fillet, skin on
1 bunch fresh dill, chopped
2 2/3 tablespoons capers, drained
2/3 cup dry white wine
1 lemon, juiced
1 1/3 tablespoons butter, cubed
salt and freshly ground pepper

Place the salmon filet skin side down on large piece of heavy-duty foil.
Top the salmon with the rest of the ingredients. Fold over the foil to create a package and tightly seal in all the edges of the foil and place on a baking sheet.
Bake for 20 -30 minutes at 375°

Tip: It aids the presentation if you pre-slice the salmon filet half way through into serving pieces before baking, then the sections lift off without flaking. Serve with steamed rice tossed with fresh parsley, spooning the pan sauce over each slice.