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.
Prepare
Fill a large pot with water and add a generous amount of coarse sea salt.
Bring the water to a boil.
Cook and carve
Carefully add the salmon to the boiling water.
Boil the salmon for about 15-20 minutes, or until cooked through.
Remove the salmon from the pot and let it rest for a few minutes before carving.
To carve, slice the thick part lengthwise and the thin part breadthwise.
Serve
Serve a slice of the thick part with a slice of the thin part to each guest.
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
- Is the main protein; cooks through in boiling water and turns opaque and flaky as it sets.
- Coarse sea salt
- Seasons the cooking water so the salmon is lightly flavoured as it poaches.
The step that matters
Boiling the salmon. Salmon is cooked when the thickest part reaches a safe, flaky texture. Overcooking in a rolling boil tightens the proteins and dries the flesh, so check for doneness at the low end of the time range.
“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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