A long, slow poaching process yields salmon which is tender and juicy.
Before beginning you must decide how you will remove the cooked fish from the pot without the fish falling apart.
If you use a low, wide bottom pot you will be able to use two spatulas to remove the fish.
If your pot has high sides it's best to wrap the fish in cheesecloth to facilitate removal.
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Place a 1-1/2 to 2 lb. piece of salmon fillet in a pot with cold water to one inch above the fish.
Use high heat to bring the water temperature to JUST BELOW THE BOIL.
(There should be movement of the water, but no consistent bubbles)
Maintain the water at this temperature and allow to cook uncovered for two hours.
When needed add some boiling water to the pot if the fish is not covered with water.
Serve hot or cold with Yogurt Dill Sauce.
(Serves 4)
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[The poaching liquid may be frozen and used in seafood/rice recipes such as
JAMBALAYA or
SEAFOOD PAELLA
in lieu of water]
Yogurt Dill Sauce Ingredients
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4 oz. plain yogurt
2 T. fresh dill (chopped)
juice of a lime
honey to taste (about 1 t.)
*****
Blend all ingredients well and chill.
