Shared by Andrew Zimmern
![Poached salmon garnished with lemon wedges, celery and parsley alongside tonnato sauce, sauce vert and cucumber salad.](https://images.prismic.io/jewishfoodsociety/3fc295be-71a2-452a-a35f-201f40f36c8d_jfs_may_20191490.jpg?auto=compress,format&rect=16,0,1466,1008&w=1600&h=1100)
This recipe was shared by Andrew Zimmern. Read more about his family in "A Grandmother’s Poached Salmon Swims Up to Harlem" and try his recipes for pickled cucumber salad, sauce vert, and tonnato sauce.
Fill a fish poacher or pan large enough to fit the salmon with 2-3 inches of water. Add the onion, celery, lemon, wine, bay leaf, parsley, and peppercorns and bring to a gentle boil.
Add the salmon to the pan or poacher, cover, and simmer over low heat until just cooked through, about 8-10 minutes.
Turn off the heat and let stand for 5 minutes.
Transfer the fish to a large platter and let chill in the refrigerator for at least 2 hours.
Garnish with thinly sliced cucumbers, cherry tomato halves, lemon slices and dill sprigs. Serve with Tonnato Sauce, Sauce Vert, and Pickled Cucumber Salad on the side.