Boiled Salmon
Ingredients
Directions
Prepare and poach
Fill a large saucepan with cold water and add the salt.
Add the cleaned salmon to the water.
Bring the water to a quick boil, skimming off any scum that forms.
Reduce the heat and simmer gently until the salmon is firm and cooked through.
Serve
Once done, drain the salmon and cover it with hot cloths.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Salmon
- Forms the main body of the dish, cooking to firm, flaky flesh in gentle simmering water.
- Coarse sea salt
- Seasons the poaching water so the fish is lightly seasoned as it cooks.
The step that matters
Simmer gently instead of boiling. A rolling boil toughens and breaks up the delicate protein of the fish, leaving it dry and ragged. Keeping the water at a gentle simmer cooks the salmon evenly and keeps it moist and tender.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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