Poached Salmon

For succulent Salmon every time, try poached Salmon, great for hot or cold receipes*, this cooking method requires little effort and can be cooked on top of the stove or in the oven.

There are various ways to poach Salmon.

Put the Salmon fillets side by side in a shallow buttered dish, add a few finely chopped vegetables such as shallots, fennel or celery, pour over a little dry white wine and water, cover with buttered greaseproof paper and pop in the oven at 190C/375F until the fish has changed colour and is opaque (around 30 minutes)

OR

In the microwave using the same method as above but cover the dish with cling film - not forgetting to prick the surface first and microwave on high for 3 - 5 mins depending on the thickness of the fillets.

Take the fillets out half way through and turn them around so that the part of the fish that was closest to the rim of the dish is now on the inside closest to the middle.

OR

In a Court Bouillon (see below for recipe)

Just a couple of things to remember:-

If you’re poaching salmon steaks you must put them into boiling court bouillon and then take the pan off the heat until the steaks are cooked. This method allows the fish to cook really gently with no danger of the steaks falling apart.

For poaching a whole salmon, say for the centrepiece of a buffet, after cooking the bouillon for 30 minutes, let it go cold before putting the whole salmon in the pot. Bring it slowly to the boil then take it off the heat and leave it to go cold in the court bouillon. The Salmon can then be taken out and dressed ready for the buffet.

If the whole salmon is to be served warm, after bringing the bouillon to the boil, turn the heat down to barely simmering until cooked.

To test for this, insert a metal skewer into the middle of the fish and press the tip of the skewer against your bottom lip to see if it’s hot. If it is, then it’s done.

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Poached Salmon with Lemon Garlic Butter  Not rated yet
Place your individual Salmon steaks skin down in an aluminum foil sheet making sure you have enough to tent.

Place about a 1/2 tsp of butter on top ...