Oven-Poached Salmon - cooking recipe

Ingredients

vegetable oil, for the pan
four 6 oz. salmon fillet (skin on or skinless)
salt
4 sprigs fresh dill
1 leek, sliced (white part only)
1 stalk celery, sliced
1 bay leaf, crumbled
1 cup white wine or 1 cup dry vermouth

Preparation

Preheat the oven to 325*. Lightly oil a glass or ceramic baking dish. Pat the salmon dry, place in the prepared dish ( being careful that the fillets do not touch each other) and season lightly with salt.
Place 1 sprig of dill on top of each fillet. Place the leek and celery slices and the bay leaf bits between the salmon fillets and pour the wine over the top.
Cover the dish tightly. Roast (or oven poach) the salmon until cooked through, 15 to 25 minutes, depending on the thickness of the fish. Transfer the dish to a wire rack, carefully unwrap the dish and set aside to cool slightly.