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
Remove the gills from the salmon and clean it thoroughly.
Cook
Place the salmon in a large pot of boiling salted water.
Boil the salmon until cooked through, about 15-20 minutes.
Carve and serve
Carefully carve the salmon by slicing the thick part lengthwise and the thin part crosswise.
Serve each guest a slice of the thick part with a slice of the thin part.
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
- Provides the main protein, which firms and turns opaque as it cooks through.
The step that matters
Boil the salmon until cooked through. Salmon proteins set as they heat, and holding it in boiling water too long squeezes out moisture and leaves the flesh dry and firm. Pull it as soon as the thickest part is opaque and flakes easily.
“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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