This basic poached salmon is one of the simplest ways to cook an oily fish like salmon, especially if you want to eat something light during the holidays, or something cold during the heat... of summer. It cooks sealed in its own steam so it doesn’t smell which is great for anyone going through treatment and avoiding certain odors. The basic white stock we give you here to poach the salmon can also be used to poach or steam chicken. Any stock you don’t use can be frozen for a later date. This recipe calls for a whole salmon fillet, but you can poach smaller pieces using the same method. Allow 3 to 4 ounces of fish per person.
Stick the onion halves with the cloves, 2 per half. In a wide sauté pan add the lemon peel, peppercorns, bay leaf, sea salt and all the vegetables, plus enough water to just cover it all. Bring the mixture to a boil over medium-high heat. Cover, turn the heat down to low and simmer until the vegetables begin to soften, about 20 minutes.
When the vegetables are cooked, bring the stock back to a gentle boil. Place the salmon skin-side down on top of the vegetables and cover the pan tightly with a lid or foil so that no steam can escape. Turn off the heat.
Move the pan to the back of the stove and leave the salmon to steam for 8-10 minutes per inch of thickness, or until it has completely cooled. If you are poaching a whole fillet, check after 15 minutes. Don’t open the lid before then -- you will let out all the steam and stop the cooking.
When the salmon is ready, gently lift it off the vegetables skin-side down with a plate or cutting board large enough to hold it in one piece. Take care not to break it. Cover with a second board or a plate big enough to cover it. Carefully flip it over (see Chef Tips). Remove the skin. Cover with the plate again. Carefully flip it back to right side up. Slide it onto a serving plate, trim, and serve.
One portion of salmon is around 3-4 ounces (about the size of a pack of cards) so go for quality rather than quantity.
For flipping the salmon in step 4, especially if it’s a whole salmon fillet, we find it easiest to use a flexible, plastic cutting board.
Reviews & Comments
No reviews yet.
Leave a Review or Comment