Salmon Poached with Lemon Wine and Dill

Eating salmon can boost your Omega-3 fatty acids levels. Omega-3's are said to promote health by reducing inflammation. Apparently, many Americans have a diet excessively rich in Omega-6 fatty acids, which unlike Omega-3, promote inflammation. Omega-6 to Omega-3 ratios as high as a 15:1 for Americans are high compared to Japanese and many European diets, which fall much closer to an ideal ratio of 4:1, according to nutritionists and many government agencies.

To work towards these lower ratios, the American Heart Association suggests eating salmon and other Omega-3-rich fish as much as twice a week. I suggest you start here with this simple poached salmon that absolutely melts in your mouth.

1-1/2 lb salmon fillet, skinned and cut into four portions
1 lemon, sliced
1/2 cup dry white wine
1/2 cup water
3 Tbsp butter
1/2 tsp dried dill

Melt the butter in the wine and water in a large skillet. Bring to a boil and add the salmon portions to the skillet. Arrange some of the lemon slices around the fish and return to a boil.

Sprinkle with dill, reduce to a simmer, cover and cook for about 7 minutes, until the salmon is just cooked through.

Remove salmon and keep warm. Bring sauce to a boil and reduce if necessary to a saucy consistency.

Plate salmon with lemon slices and drizzle with wine butter sauce.

Serves 4.