Re: The Lazy Gourmet
Beej's birthday was yesterday, so I made him a special dinner of wine-poached wild salmon Florentine.
Poaching fish is probably the easiest way to cook it, with the bonus aspects of being low-to-no fat (depending on what you poach and poach with) with no fishy smell afterwards. It also makes the flesh tender and juicy. Any meat can be poached in just about any liquid, but the resulting color is usually a little pale to say the least. If that doesn't bother you, you can have a lot of fun experimenting with meat-and-flavor combinations.
First, I poured all the stale white wine I had in the fridge (about 3/4 a bottle) into my wok, and added two cloves of chopped garlic, two bay leaves, and a tablespoon of Herbs de Province (available in the spice section of any grocery store), and let it come to a rolling boil over medium heat. Then, I carefully placed the salmon fillets in the wok, making sure they were covered with the liquid. Then I turned the heat down to low, covered the pan, and left it to cook for 30 minutes.
After 30 minutes, I placed the salmon fillets on top of about a cup of raw washed baby spinach placed in the middle of each plate. Then, I put chopped Roma tomatoes over the top of the whole thing, and drizzled with fresh lemon juice.
It took me less than an hour from store to plate, and required very little work at all. It was also super-tasty.
1:41:28 PM 
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