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 coarse sea salt.
Bring the water to a boil.
Cook and serve
Carefully add the salmon to the boiling water.
Boil the salmon until cooked through, about 15-20 minutes.
Remove the salmon from the pot and let it rest for a few minutes before carving.
Carve the salmon by slicing the thick part lengthwise and the thin part breadthwise.
Serve slices of thick and thin salmon together on each plate.
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 up and turns opaque as it cooks in the water.
- Coarse sea salt
- Seasons the cooking water so the salmon is lightly flavoured as it poaches.
The step that matters
Boil the salmon until cooked through. Salmon is done when its flesh turns opaque and flakes easily. Overcooking squeezes out moisture and leaves it dry and firm, while undercooking leaves the centre raw, so check thickness rather than relying only on 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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