Silky, delicate, and finished with a bright green herb oil, this poached salmon is the kind of dish that looks far more impressive than the effort it actually requires. Gentle poaching in an aromatic bath of lemon, garlic, thyme, and apple cider vinegar keeps the fish incredibly moist — no dry, overcooked fillets here. The whole recipe is built around naturally clean, whole ingredients, so there's nothing hidden to worry about for anyone avoiding rye or grain-based additives that sometimes sneak into sauces, marinades, and spice blends. That vibrant drizzle of parsley, chive, and olive oil at the end adds a fresh, grassy richness that ties everything together beautifully. It's an elegant weeknight dinner that works just as well for a relaxed dinner party, and the only real skill involved is keeping the heat low and patient.
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In a large skillet or wide saucepan, combine the water, apple cider vinegar, lemon slices, garlic, onion, thyme sprigs, parsley sprigs, bay leaf, and 1 tsp salt. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 10 minutes, until the liquid is fragrant.
While the poaching liquid simmers, stir together the chopped parsley leaves, chives, olive oil, lemon juice, and 1/4 tsp salt in a small bowl. Set aside.
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