Boiled Salmon
Ingredients
Directions
Prepare the water
Fill a fish kettle with enough spring water to cover the salmon completely.
Bring the water to a boil and add a handful of coarse sea salt.
Remove any scum that rises to the surface.
Cook and serve
Gently place the washed salmon in the boiling water.
Boil the salmon gently for about 15 minutes per pound, adjusting for thickness.
Serve with lobster sauce and rye bread.
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, cooked gently in water until it turns firm and flaky.
- Coarse sea salt
- Seasons the poaching water so the fish is lightly flavoured as it cooks.
The step that matters
Boil the salmon gently. A rolling boil toughens and breaks up the delicate muscle fibres of the fish, while gentle simmering cooks it evenly and keeps it moist and tender.
“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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