Boiled Salmon
Ingredients
Directions
Poach the salmon
Place the salmon in tepid water.
Bring the water to a boil quickly, then skim the surface.
Reduce heat and let the salmon simmer until cooked.
Cook for 8-10 minutes per pound for thick salmon, or 6 minutes for thin salmon.
Serve
Serve on a hot napkin, garnished with fennel and cucumber.
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; gentle simmering cooks its flesh until just firm and moist.
- Coarse sea salt
- Seasons the poaching water so the fish is lightly flavored throughout.
The step that matters
Bring to a boil quickly, then reduce to a simmer. Skimming removes coagulated proteins and impurities that would cloud the broth. Keeping the water at a gentle simmer, not a rolling boil, cooks the salmon evenly and prevents the delicate flesh from breaking apart and drying out.
“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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