Poached Salmon Recipe
Summary
Preparation Time15 MinCooking Time30 Min
Ready In45 MinDifficulty LevelEasy
Health IndexHealthyServings6
Ingredients
| Water | 8 Cup (16 tbs) | |
| Lemon juice – 1, freshly squeezed | ||
| Carrots | 2 | |
| Peppercorns | 12 To taste | |
| Coarse salt | 1 Tablespoon | |
| Parsley sprigs - 6 to 10 or dried parsley - 1 tablespoon (15 ml) | ||
| Bay leaf | 1 | |
| Fresh salmon - 3 to 4 lb (1.5 to 2 kg), in one piece | ||
Directions
GETTING READY
1. In a wet J-cloth, wrap the salmon and sew up in a neat bundle.
2. In a dish large enough to hold the salmon, place all the ingredients except the salmon.
3. Cover the dish and place in the microwave.
4. Cook for 15 minutes at High, till the water boils.
MAKING
5. Place the salmon bundle in the dish with the boiling water.
6. With a soup ladle, pour water on top of fish 4 to 5 times.
7. Cover the dish and place it back in the microwave.
8. Cook for 5 minutes per pound at Medium-High.
9. Let it stand for 10 minutes.
10. With two forks, remove fish from the water and set on a plate.
SERVING
11. To serve hot, unwrap the fish and place on a dish.
12. Serve topped with finely chopped fresh parsley or dill and melted butter to taste — or a sauce of your choice.
13. To serve cold, refrigerate for 6 to 12 hours without unwrapping.
14. Remove the cloth and garnish the fish.
15. Serve with a bowl of cold sauce that you like.
1. In a wet J-cloth, wrap the salmon and sew up in a neat bundle.
2. In a dish large enough to hold the salmon, place all the ingredients except the salmon.
3. Cover the dish and place in the microwave.
4. Cook for 15 minutes at High, till the water boils.
MAKING
5. Place the salmon bundle in the dish with the boiling water.
6. With a soup ladle, pour water on top of fish 4 to 5 times.
7. Cover the dish and place it back in the microwave.
8. Cook for 5 minutes per pound at Medium-High.
9. Let it stand for 10 minutes.
10. With two forks, remove fish from the water and set on a plate.
SERVING
11. To serve hot, unwrap the fish and place on a dish.
12. Serve topped with finely chopped fresh parsley or dill and melted butter to taste — or a sauce of your choice.
13. To serve cold, refrigerate for 6 to 12 hours without unwrapping.
14. Remove the cloth and garnish the fish.
15. Serve with a bowl of cold sauce that you like.
Chef
