Poached King Salmon with Sizzling Chives

Poaching imparts a wonderful flavor to the fish, and the sizzling chives are a fun, delicious, and unique way to top it off.

• 4 (6-ounce) pieces of King Salmon 
• 1 (2 inch) piece of ginger, grated or finely diced
• 2 whole cloves of garlic, smashed but not diced
• ½ cup dry white wine
• 10 whole peppercorns
• 2½ cups water or light fish stock
• 3 tablespoons peanut or coconut oil
• 4 bay leaves
• 1 bunch chives, diced
• 2 tablespoons sea salt

Season salmon with sea salt. Add 1 tbsp oil to a high-rimmed sauté pan and bring to a medium heat.

Add ginger and sauté for one minute. Then add whole garlic cloves and sauté for another minute. Add wine, water, bay leaves, peppercorns, and salt.
Bring to a boil and reduce to a simmer at medium-low heat. Add salmon to the broth and cover.

Cook for 5-7 minutes, depending on the thickness of your king pieces. Remove from poaching liquid and let rest.

Heat 1 tbsp of oil until very hot. Cover salmon pieces with diced chives, and pour hot oil over them. The chives should sizzle and get crispy.

Plate salmon pieces with a side of your favorite greens, roasted seasonal vegetables, mashed potatoes, or your favorite side dish.