Boiled Salmon
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Bring a large pot of salted water to a boil.
Add the salmon and reduce heat to a simmer.
Cook until the salmon is opaque and flakes easily, about 15-20 minutes.
Carefully remove the salmon and let it rest for a few minutes.
Slice the thick part lengthwise and the thin part crosswise for serving.
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; its protein sets and turns opaque as it cooks.
The step that matters
Simmer rather than boil the salmon. At a rolling boil the outside of the fish overcooks and toughens before the centre is done. A gentle simmer lets the proteins set evenly, keeping the flesh 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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