Poached Salmon:

• Thaw fillet in refrigerator overnight or in a sink of cold water for 30-45 minutes.
• Rinse. Salt, pepper and marinate 15 minutes in a mixture of white wine, olive oil and 1/2 squeezed lemon and a few sprigs of rosemary rubbed between hands and torn from twig.
• Put fillet skin side down in pan and add part of the marinade. Cover and cook 10 minutes or until done

Or try Jennifer's Poached Wild Salmon

• Heat skillet, add olive oil.
• Lay fillet in pan skin side down. Add salt and feshly cracked pepper.
• Pour a little hot water in and cover.
• Cook til tender and rare.

(Thanks to Jackie Knight)