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Oven-Poached Salmon with Fennel Thyme Salt

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by Chef Didi Davis

Serves 4

This is a great technique to keep fish moist, tender, and full-flavored. It couldn’t be simpler. Other fish to consider: haddock, halibut, perch, sea or black bass, char. You have plenty of time to make a nice side dish, since the fish needs very little tending.

1 salmon fillet, about 2 pounds, skin on
Fennel Thyme Salt
Freshly ground black pepper, optional
Lemon wedges

Preheat oven to 400º. Line a baking sheet with sides with tin foil. Place salmon in pan, skin side down. Season fish with Fennel Thyme Salt and pepper. Cover whole pan with another piece of foil, shiny side down, and seal tightly around edges of pan. Cook salmon until it is done, about 20 minutes, depending on thickness of fish. When done, cut into serving portions, leaving skin; it will be attached to foil. Serve simply with a squeeze of lemon juice. Pass a small bowl of Fennel Thyme Salt for sprinkling.

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