Boiled Salmon Recipe
A good way to win some compliments from friends and family is to prepare Boiled Salmon using this recipe. I prepare this yum Boiled Salmon as a Side Dish every month or even more often. Please share this Boiled Salmon recipe with your friends and family and let me know what they have to say.
Ingredients
4 cups (1 L) hot water
2 bay leaves
1 tbsp (15 mL) coarse salt
1 tsp (5 mL) paprika
1 tbsp (15 mL) marinating spices
1/2 a large lemon, chopped
A 3-to-4-lb (1.5-2 kg) piece of fresh salmon
Directions
Place all the ingredients except the salmon in a 12-cup (3 L) microwave-safe dish.
Cover and micro wave 15 minutes at HIGH.
In the meantime, wrap the salmon in cheese-cloth or a piece of cotton.
Sew it up to wrap tightly.
When the bouillon is hot, place the fish in it.
Cover and microwave at HIGH 5 minutes per pound (500 g).
Remove from microwave and let stand covered 20 minutes.
Unwrap the fish when ready to serve and place it on a serving dish.
Remove the skin and backbone.
To serve it cold, let salmon cool in cooking water for 1 hour at room temperature, then refrigerate.
It will keep perfectly for 3 days.
To serve, unwrap, remove skin and bones.
Serve the salmon hot with a Hollandaise, Bercy or Egg Sauce.
Serve it cold with watercress mayonnaise or any mayonnaise of your choice.
A personal note: Remember, salmon is at its best in the spring.
Cover and micro wave 15 minutes at HIGH.
In the meantime, wrap the salmon in cheese-cloth or a piece of cotton.
Sew it up to wrap tightly.
When the bouillon is hot, place the fish in it.
Cover and microwave at HIGH 5 minutes per pound (500 g).
Remove from microwave and let stand covered 20 minutes.
Unwrap the fish when ready to serve and place it on a serving dish.
Remove the skin and backbone.
To serve it cold, let salmon cool in cooking water for 1 hour at room temperature, then refrigerate.
It will keep perfectly for 3 days.
To serve, unwrap, remove skin and bones.
Serve the salmon hot with a Hollandaise, Bercy or Egg Sauce.
Serve it cold with watercress mayonnaise or any mayonnaise of your choice.
A personal note: Remember, salmon is at its best in the spring.
