This was exactly what I was looking for -- a simple recipe to poach salmon. I altered it by using vegetable broth, in part for its lower fat content; in part because I wanted to spoon tzatziki on the salmon, and I grew up kosher. I also added some parsley flakes and a teensy pinch of black pepper. The salmon was moist and tender; I put it on a salad and had wonderful, healthful dinner. As one reviewer said, the result is pretty plain, but poached salmon isn't really meant to be intensely flavored. One question -- what do you do with the poached dill? I threw it out, but wondered if I could have used it for something else. I guess I could have made my own tzatziki...