Cold Poached Salmon Recipe
Ingredients
| Water | 2 Cup (16 tbs) | |
| Lemon | 1/2 , thinly sliced | |
| Onion | 1/2 Medium, thinly sliced | |
| Whole Cloves | 6 | |
| Bay Leaf | 1 | |
| 1 stalk celery, cut in 1-inch pieces | ||
| Salt | 1 1/2 Teaspoon | |
| Lemon juice | 2 Tablespoon | |
| Vinegar | 3 Tablespoon | |
| 4 salmon steaks or fillets | ||
Directions
MAKING
1) In a 2-quart glass baking dish, mix the lemon, onion, cloves, bay leaf, celery, salt, lemon juice, vinegar and water together.
2) Cover and heat for 5 to 6 minutes, then stir halfway through the cooking time.
3) In the corners of the baking dish, place the salmon then cover and cook for 5 to 6 minutes, rotate the dish 1/4 turn halfway through the cooking time.
4) Gently turn over the fish in the liquid, then cover and allow to rest for 2 to 3 minutes until the fish is flakey.
5) Remove the fish from the poaching liquid.
SERVING
6) Serve immediately on individual serving plates or chill for 3 to 4 hours and serve with the tartar sauce.
1) In a 2-quart glass baking dish, mix the lemon, onion, cloves, bay leaf, celery, salt, lemon juice, vinegar and water together.
2) Cover and heat for 5 to 6 minutes, then stir halfway through the cooking time.
3) In the corners of the baking dish, place the salmon then cover and cook for 5 to 6 minutes, rotate the dish 1/4 turn halfway through the cooking time.
4) Gently turn over the fish in the liquid, then cover and allow to rest for 2 to 3 minutes until the fish is flakey.
5) Remove the fish from the poaching liquid.
SERVING
6) Serve immediately on individual serving plates or chill for 3 to 4 hours and serve with the tartar sauce.
Chef
