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.
- Large (minimum 5 quart) oval slow cooker
- Poaching Liquid
- 6 cups water 1.5 L
- 1 onion, chopped
- 2 stalks celery, chopped, or 1⁄2 tsp (2 mL) celery seeds
- 4 sprigs parsley
- 1⁄2 cup white wine or freshly squeezed lemon juice 125 mL
- 8 whole black peppercorns
- 1 bay leaf
- 1 fillet of salmon (about 3 lbs/1.5 kg)
- Lemon slices
- Sprigs parsley or dill
- 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.
- 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.
- 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.
- 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.
- Serves 6 to 8 as a main course or 12 to 15 as a buffet dish
- Make sure that the salmon is completely covered with the poaching liquid. If you do not have sufficient liquid, add water to cover.
- When the salmon is cooked, it should feel firm to the touch and the skin should peel off easily.
- Make Ahead
- You can make the poaching liquid before you intend to cook. Cover and refrigerate for up to 2 days.
Judith Finlayson https://judithfinlayson.com/