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from the kitchen of Sharmagne Leland-St. John 1 quart cold water 2 tablespoons lemon juice 1 6-ounce leek, washed and halved 1 large celery stalk, cut into large pieces 1 medium carrot, cut into large pieces 1 4-ounce fennel bulb, sliced Several fresh sprigs lemon thyme Several fresh sprigs dill 1 large bay leaf Kosher salt 32-ounces center-cut boneless, skinless salmon fillet, cut into quarters 1 16-ounce jar of prepared pesto In a large saucepan, combine the cold water with lemon juice, leek, celery, carrot, fennel, thyme, dill, bay leaf and a generous pinch of salt. Add the salmon fillets to the poaching liquid. Add enough of the water to just cover the salmon. Place over medium heat and bring the liquid to 170ºF. Adjust the heat to maintain water temperature. Slowly cook the salmon until it registers 115ºF. Use an instant-read thermometer inserted into the thickest part of the fish, approximately 20 minutes into the cooking cycle. Check the temperature frequently to determine doneness. Carefully transfer the salmon to a plate to and allow to rest for 5 minutes. Chill the salmon and serve over a bed of lettuce with a pesto dressing or a lemon vinaigrette.
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