Crimped Salmon
Ingredients
Directions
Prepare
Cut the salmon into slices 1.5 to 2 inches thick.
Place the slices in a bowl of strong saltwater, but do not soak them.
Wash the slices well and lay them on a fish plate.
Cook and serve
Bring a pot of salted water to a fast boil and skim off any scum.
Add the salmon slices to the boiling water and cook for 10 to 15 minutes.
Serve the salmon hot on a napkin with lobster sauce or 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
- Forms the main body of the dish, cooking to a firm, flaky texture in the boiling water.
- Coarse sea salt
- Seasons the fish and firms its surface when briefly brined in strong saltwater.
The step that matters
Cook the salmon in a fast boil for 10 to 15 minutes. A fast boil cooks the slices quickly and evenly, so the flesh sets while staying moist. Cooking too long or at a weak simmer can leave the fish dry or unevenly done.
“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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