From our Ingredient feature The Virtues of Verjus by Peter Szymczak in the January/February 2011 issue of Northwest Palate.

Salmon Poached in Verjus
Serves 2

2 salmon filets, each about 1-inch thick (about 1 pound total)
1 cup verjus
¼ cup minced shallot
1 Tablespoon butter
salt and pepper, to taste

Place the salmon filets, verjus, and chopped shallots in a large straight-sided sauté pan over high heat. Bring to a simmer, cover, and reduce heat to low.

Cook for 4–5 minutes for medium-rare, 6–7 minutes for medium. Remove the fish onto a warmed plate and cover to keep warm.

Strain the juices and return to the pan. Boil juices over high heat until they have been reduced to about 1/4 cup, then whisk in the butter. Season sauce to taste and pour over the fish.

Serve with rice and steamed vegetables.