To Boil Salmon
Ingredients
Directions
Prepare
Scale, empty, and wash the salmon thoroughly, ensuring all blood is removed.
In a large pot, stir 8 ounces of coarse sea salt into 1 gallon of water and bring it to a boil.
Once boiling, remove any scum that forms on the surface.
Cook and serve
Add the salmon to the boiling water and boil moderately for 30 minutes for thick salmon, or longer for larger fish.
Do not leave the salmon in the water after cooking to preserve its flavor and appearance.
Serve the salmon on a hot napkin with dressed cucumber and a sauce of your choice, such as anchovy, shrimp, or lobster sauce, along with melted butter.
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 ingredient, cooked gently in salted water until it is just done.
- Coarse sea salt
- Seasons the poaching water so the fish is lightly flavored as it cooks.
The step that matters
Remove the salmon promptly after cooking. Leaving cooked salmon in hot water keeps it cooking past the point of doneness, which dries and firms the flesh and dulls its flavor.
“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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