Instructions:

Start with a small filet of salmon (no skin). Melt a little butter in a saucepan with shallots, a few peppercorns, a bay leaf, and a sprig of thyme. Cover the fish (just over) with water. Cover with parchment and cook on a medium-low until it starts simmering. Turn it off and let it sit while you prepare a salad or side dish. Remove most of the water and swirl in some butter. Server fish on top of greens or spinach with a wedge of lemon.