Poached Salmon

PoachedSalm_1200

 

Although I love salmon cooked almost any way, poaching produces the moistest result. The problem is, successfully poaching a large piece of salmon used to require a fish poacher, a piece of kitchen equipment that was rarely used yet relatively costly and cumbersome to store. A large oval slow cooker is the ideal solution. It produces great results with little fuss. 

Poached Salmon
Serves 6
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Ingredients
  1. Large (minimum 5 quart) oval slow cooker
  2. Poaching Liquid
  3. 6 cups water 1.5 L
  4. 1 onion, chopped
  5. 2 stalks celery, chopped, or 1⁄2 tsp (2 mL) celery seeds
  6. 4 sprigs parsley
  7. 1⁄2 cup white wine or freshly squeezed lemon juice 125 mL
  8. 8 whole black peppercorns
  9. 1 bay leaf
  10. Salmon
  11. 1 fillet of salmon (about 3 lbs/1.5 kg)
  12. Lemon slices
  13. Sprigs parsley or dill
Instructions
  1. Poaching Liquid: In a saucepan over medium heat, combine water, onion, celery, parsley, wine, peppercorns and bay leaf. Bring to a boil and simmer for 30 minutes. Strain and discard solids.
  2. Salmon: Preheat slow cooker on High for 15 minutes. Fold a 2-foot (60 cm) piece of foil in half lengthwise. Place on bottom and up sides of stoneware, allowing it to overhang the casing a bit.
  3. 1. Lay salmon over foil strip. Return poaching liquid to a boil and pour over salmon .Cover and cook on High for 1 hour. Remove stoneware from slow cooker. Let salmon cool in stoneware for 20 minutes.
  4. If serving cold, place stoneware in refrigerator and let salmon chill in liquid. When cold, lift out and transfer to a platter. If serving hot, lift out and transfer to a platter. Garnish with lemon slices and sprigs of parsley and serve.
  5. Serves 6 to 8 as a main course or 12 to 15 as a buffet dish
Notes
  1. Tips
  2. Make sure that the salmon is completely covered with the poaching liquid. If you do not have sufficient liquid, add water to cover.
  3. When the salmon is cooked, it should feel firm to the touch and the skin should peel off easily.
  4. Make Ahead
  5. You can make the poaching liquid before you intend to cook. Cover and refrigerate for up to 2 days.
Judith Finlayson http://judithfinlayson.com/
Posted in Fish & Seafood, Gluten-Free, Recipes.

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