1/2 cup dry white wine
1/2 cup water
2 pounds salmon fillets, cut into 4 pieces
2 tablespoons butter, softened
1 1/2 teaspoons dried parsley
1 1/2 teaspoons chopped garlic
salt and pepper to taste
Heat wine and water over medium high heat in a large non-stick skillet for 5 minutes.
Slide salmon pieces into poaching liquid and dot with butter. Sprinkle with dried parsley, garlic, salt and pepper.
Bring to a slow boil, reduce heat to medium and poach until salmon flesh is firm, about 10 to 15 minutes.