• 6 cups water

• 2 tablespoons fresh lemon juice

• 1 small onion, chopped

• 2 celery ribs, including the leaves, chopped

• 3 fresh parsley sprigs

• 2 large thyme sprigs

• 1 teaspoon salt

• 1 bay leaf

• freshly ground black pepper

• 2 pounds salmon fillet or steaks

In a large pot or deep skillet combine all the ingredients except the salmon. Simmer the mixture for 10 minutes to blend the flavors.

Add the salmon, skin side down, and poach it at a bare simmer for 8 to 10 minutes or until it is just cooked through. Transfer the salmon to a plate, cool, and chill.

NOTE: If you are short on time or ingredients, the salmon can simply be poached in the water with salt and pepper to taste. The salmon keeps for up to 2 days, covered and refrigerated.

Serves 4 to 6

Thanks to Leslie Glover Pendleton for this recipe