One of the most straightforward techniques and most delicious ways to prepare salmon (or most any fish, for that matter) is to poach it. Poaching cooks food gently in a simmering, never boiling, liquid; you will want to see some little bubbles on the surface. This poaching liquid is especially easy to make, with some apple cider vinegar as the acidic liquid to balance the flavor of the fish, instead of lemon juice or wine. The liquid is made aromatic with a bay lead and a slice of onion. While cooking, there will be a flavor exchange from the liquid to the fish, and the liquid will keep the fish moist as well; take care not to boil or overcook. You can use this recipe for poaching any type of fish fillets or steaks. While poached fish is certainly acceptable with just some lemon wedges, it really becomes special with a sauce. I used to love salmon with hollandaise, but here I wanted a simpler sauce. You will love this one.