Poached Salmon

"Poached" sounds so much better than boiled!

Salmon should be eaten fresh -- but when you have more than you can eat in a night, cook it all in a way it will hold best.

Poach 1-1.5 lbs of salmon in:

1 C sake
1/2 red onion, diced
4 cloves garlic, sliced
water to cover

It only takes a few minutes. Use the thin parts immediately, and the thick parts (which will bear reheating better, and can be left a bit rare in the middle) for the next day.