During the dog days of summer, grilling gets all the glory. Sure, hot coals and smoky flavor deserve their time in the sun, but don't overlook a more subtle approach to summer cooking: poaching. One of our favorite ways to make refreshing, healthy meals, poaching involves gently cooking food in simmering liquid. It's the perfect technique for fish, shrimp or chicken breast, which can dry out on the grill.

Adding aromatics to the cooking liquid, such as lemon, herbs and spices, will impart a delicate flavor that's not overpowering. The method varies depending on what you're cooking, but the results are always tender and tasty. Poached foods are wonderful served warm or cold, making them ideal in salads and sandwiches.

Poached Salmon with Watercress and Peaches

Makes 4 servings

For Poaching:

1 lemon, thinly sliced

5 whole black peppercorns

Coarse salt and pepper

4 skinless salmon fillets (1 1/2 pounds total; 1 inch thick)

For serving:

1 teaspoon grated lemon zest plus 2 tablespoons juice

1/4 cup extra-virgin olive oil

2 teaspoons grainy mustard

1 bunch watercress, trimmed

2 large peaches, thinly sliced

1 cup fresh basil leaves

1. Poach salmon: In a large straight-sided skillet, combine 6 cups water, lemon slices, peppercorns and 1 1/2 teaspoons salt; bring to a simmer over medium-high, then reduce heat to a low simmer. Add salmon (water should just cover fish), cover and cook until opaque throughout, about 5 to 8 minutes. With a wide, slotted spatula, transfer salmon to a plate.

2. To serve: Whisk together lemon zest and juice, oil, and mustard; season with salt and pepper. Divide watercress, peaches and basil among four plates, top with salmon and drizzle with dressing. Season with salt and pepper.

Nutritional information per serving: 405 calories; 25 grams fat (4 grams saturated fat); 36 grams protein; 12 grams carbohydrates; 3 grams fiber

Poached Shrimp on Succotash

Makes 4 servings

For poaching:

1 teaspoon Old Bay Seasoning

1 lemon, halved

1 pound large shrimp (31 to 35), peeled

For serving:

2 tablespoons Champagne or white-wine vinegar

1 teaspoon Dijon mustard

1/4 cup extra-virgin olive oil, divided

1/2 pound green beans, trimmed and cut into 1-inch pieces

2 cups corn kernels (from 3 ears)

2 medium zucchini, diced medium

salt and pepper

1. Poach shrimp: In a medium pot, combine 6 cups water, Old Bay and lemon; bring to a boil. Add shrimp and simmer until opaque throughout, about 2 to 3 minutes. Drain, discard lemon and transfer shrimp to a bowl.

2. To serve: Toss shrimp with vinegar, mustard and 2 tablespoons oil. In a large skillet, heat remaining 2 tablespoons oil over medium-high. Add green beans and cook until bright green, about 4 minutes. Add corn and zucchini; saute until crisp-tender, about 5 minutes. Transfer to a platter. Top with shrimp mixture, season with salt and pepper, and serve warm.

Nutritional information per serving: 335 calories; 17 grams fat (2 grams saturated fat); 27 grams protein; 23 grams carbohydrates; 5 grams fiber

Poached Chicken Smorgasbord

Make 6 servings

Set out accompaniments, such as bread, cream cheese, cucumbers, radishes, beets and cornichons, to serve with the chicken. It's an ideal meal on a weekend afternoon.

Letting the chicken cool in its cooking liquid results in moist, tender meat.

For poaching:

4 bone-in, skin-on chicken breasts

1/2 cup dry white wine, such as sauvignon blanc

4 sprigs thyme

Coarse salt and pepper

For serving:

1/3 cup buttermilk

3 tablespoons nonfat plain Greek yogurt

1/4 cup extra-virgin olive oil

1/4 cup coarsely chopped fresh basil leaves

bread, crudités and pickles

1. Poach chicken: In a medium pot, combine chicken, wine, thyme, 1 teaspoon salt, 1/4 teaspoon pepper and enough water to cover by 1 inch. Bring to a simmer over medium-high, then reduce heat to a low simmer and cook chicken until cooked through. Transfer chicken to a heatproof bowl. Strain poaching liquid through a fine-mesh sieve over chicken; discard solids. Let sit until cool enough to handle. Remove skin and bones and thinly slice chicken; discard liquid.

2. To serve: Whisk together buttermilk, yogurt, oil and basil, then season with salt and pepper. Serve chicken with buttermilk dressing and other desired accompaniments.

Nutritional information per serving (for chicken and dressing): 351 calories; 14 grams fat (3 grams saturated fat); 47 grams protein; 2 grams carbohydrates; 0 grams fiber