Swedish-style Poached Salmon with Mustard Sauce

In a sauce pan broad enough to contain the fillet without crowding,
bring the water, wine, onion, allspice, peppercorns and bay leaf to a boil.
Cover, reduce heat, and simmer 20 to 30 minutes to develop flavors.

Meanwhile, rinse the skin side of the salmon under cold running water
taking care to rinse off any loose scales.
Wipe all surfaces of salmon gently with damp paper towels, and pat dry.
Place fillet skin side down on a flat surface and,
feeling with a finger tip for bones,
use a tweezer to pull them out.
Pull in the direction of the lay of the bone, so as not to tear the flesh.

Bring the poaching liquid to a brisk boil,
carefully lower the fish into it still skin side down,
and immediately reduce the heat to a gentle simmer.
Simmer fish covered for 10 minutes per inch of thickness.
Remove from heat and let stand covered in poaching liquid.
When cool, may be lifted from poaching liquid and refrigerated for serving chilled later,
or may be served right away,
warm or at room temperature.

To serve, divide fish into 4 equal portions along natural grain lines
and lift free of skin with broad spatula.
Discard skin.

Poaching liquid may be strained, cooled, and stored in the freezer for future re-use.
If saving it, discard the onion and seasonings.
It develops richer flavor with each re-use.
I re-use mine up to 5 or 6 times,
boiling it briskly for a few minutes before putting in the fish.
It defrosts in about 5 minutes in the microwave on high.
(Be sure to label and date the container.)

Garnish each serving with a dill spring, if desired.
If serving chilled, pass mayonnaise for diners to use as a topping if they wish.

briefly cooked fresh spinach or asparagus,
and a salad of sliced tomatoes.
If serving warm or at room temperature, consider passing Mustard Sauce in lieu of mayonnaise.

Serves 3 or 4.