Poached Salmon Steaks with Lemon Butter and Wine Sauce

In general, I prefer salmon filets to the steaks, as the steaks can get too dry. However, I've found that poaching keeps them good, moist, and flavorful.

This recipe works for three or four steaks and takes about 10 or 15 minutes, so you can prepare all of your side dishes first and do this while they're cooking.

Remove salmon from the refrigerator uncover, and set aside. I like to have it out for up to 30 minutes to get closer to room temperature prior to cooking. This will get your pets stirred up - especially if you have cats.

Sauce Ingredients

• the juice from 1 large lemon
• 1/2 cup dry white wine
• 1/2 stick unsalted butter

In a small saucepan, combine sauce ingredients and heat until butter is completely melted. Note that you could easily double this amount if you want to have extra to put over your side dishes (it goes great on asparagus). If you invite my in-laws over, you definitely need to double the sauce recipe. While that's going, lube up a skillet with olive oil and get it smoking hot - i use a big ol' cast iron skillet and heat it at 7 on my 10 point stove. You need a skillet that is big enough to hold all of the steaks at once while the lid is on.

As soon as the skillet is hot, sear the steaks for one minute, then flip to the other side. You will likely lose some bits of meat, but that's OK, it will flavor up the sauce nicely. Let the other side sear for just 30 seconds, then pour the warmed sauce into the skillet, lower heat to medium, and cover. Sautee these dudes for about four minutes - up to five if they're particularly thick or still cold.

Remove and serve directly. I recommend pouring the sauce from the skillet into a gravy boat or small pitcher for serving, or just drizzle the salmon directly as you plate it.

To accompany this, any green veggie is good - I like spinach or asparagus with lemon flavors.