Salmon is a hugely popular oily fish, considered healthy due to its high protein, Omega-3 fatty acids and protein content. It is also a rich source of cholesterol. Smoked salmon is the most commonly heard culinary experiment done with it. However, poached salmon is another way to retain the health benefits and still allure the taste buds. Moreover, it is ready to eat within just few minutes of preparing and does not stink up the house as boiled or frying salmon does. You can poach the salmon in the simmering liquid of your choice and customize your dish with your very own likeable flavorings and serve it hot or cold, either plain or swooshed with sauce. This article will guide you as to how you should go about to poach salmon.
Poached Salmon Recipe
- First of all, buy pieces of fresh salmon. If you have a large container, you can buy the entire fish. However, if you are selecting pieces, always go for centre-cut salmon fillets. Also, remember to buy fish with the skin still on.
- Now, select the liquid in which the salmon will be cooked and lend flavor to it. You can select a single liquid or mix and match according to your own satisfaction. Combining water, wine and juice is a much sought-after choice.
- After you select the liquid, choose your seasoning. This will add another layer of flavor to it. To keep it simple, you can try sprinkling salt and pepper to it. Herbs like dill, thyme, parsley and bay leaves also serve as a good seasoning option. Adding aromatics to the cooking liquid is another option. You can either go for root vegetables like carrots, celery and leeks or citrus fruits like lemons and oranges. The resultant mixture of cooking liquid and seasonings is known as “court bouillon”. Make sure there is enough mixture to cover the entire fish or pieces.
- The last is to select the right cooking vessel. Use a deep skillet, a deep oven-safe pan or a molded tureen for cooking a poached salmon.
Steps To Poach Salmon
- First of all, preheat the oven and grill it to 375 degrees F. Then, rinse the salmon fillets in cold water and dry them.
- Take a large sheet of aluminum foil and place it on the counter. The sheet should be at least 2-3 times the width of the salmon. Now, pour 2-3 tablespoons of olive oil on the centre of the foil and place the salmon on it
- Let the olive oil cover the entire salmon and then sprinkle garlic salt on it. Place green onions and lemon slices on top of it. Once this is done, add ½ cup of court bouillon around the salmon and then closely wrap the foil. Although there shouldn’t be any openings, remember to leave some space for the poaching process to take place.
- Now place the foil on grill for the next 18-20 minutes. Remove it from the oven and carefully open the foil, because the escaping steam can cause serious burns.
- Place the poached salmon on a serving plate and garnish it with the remaining court bouillon. It tastes great along with rice and vegetables.