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1.Heat Wine And Water Over Medium High Heat In A Large Non-Stick Skillet For 5 Minutes. 2.Slide Salmon Pieces Into Poaching Liquid And Dot With Butter. Sprinkle With Dried Parsley, Garlic, Salt And Pepper. 3.Bring To A Slow Boil, Reduce Heat To Medium And Poach Until Salmon Flesh Is Firm, About 10 To 15 Minutes.
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