Salmon is poached with onions, carrots, celery and wine. The muslin prevents it from over-cooking. Fresh steamed asparagus and hollandaise sauce make the perfect accompaniments to this dish.
I added some vegetable stock to the poached salmon mixture to intensify the flavour. My family enjoyed it, so I would do it again, but I would use 3 cups of water instead of 4, and dispense with the cheesecloth-just be gentle on the salmon. - 20 Jan 2006 (Review from Allrecipes US | Canada)
This recipe was just what I needed for a busy day with houseguests. I served rice as a side dish and after the salmon was finished cooking, I poured the juices in the pan over the rice. It was fabulous! - 05 Sep 2000 (Review from Allrecipes US | Canada)
This tasted wonderful but I think the cooking time should be increased a bit if you like your Salmon cooked through. A fruity Chardonay went well with this dish. It will appear on my table again. - 25 Aug 2002 (Review from Allrecipes US | Canada)