For the Poached Salmon:


1 celery stalk, cut into 1-inch pieces

1 small onion, peeled and halved

1/2 lemon, thinly sliced

Coarse salt

4 skinless salmon fillets (6 ounces each and about 1 inch thick)


In a large, deep, straight-sided skillet or heavy pot, combine carrots, celery, onion, lemon, 1 1/2 teaspoons salt, and 6 cups water. Bring to a boil; reduce to a simmer, cover, and cook 8 minutes.

Season salmon with salt and gently lower into simmering liquid (liquid should just cover fish). Reduce to a very gentle simmer. Cover and cook until salmon is opaque throughout, about 5 minutes (longer for thicker fillets). Using a wide slotted spatula, remove salmon from liquid.

For the Salad:


1/2 small red onion, thinly sliced

2 tablespoons red-wine vinegar

3 tablespoons chopped capers

2 tablespoons olive oil

1/2 teaspoon coarse salt

3 6-ounce fillets Simple Poached Salmon

1/2 cup fresh parsley


In a large bowl, combine red onion, red-wine vinegar, capers, olive oil, and salt. Let stand 10 minutes. Add salmon and parsley.