To Boil Salmon
Ingredients
Directions
Prepare
Scale, empty, and wash the salmon thoroughly, removing all blood from the inside.
Cook
In a large pot, bring 1 gallon of water to a boil and stir in ½ cup of coarse sea salt.
Once boiling, remove any scum and add the salmon.
Boil small salmon moderately fast for about 30 minutes.
Boil larger salmon (8 to 10 pounds) for about 1 hour.
Do not leave the salmon in the water after cooking.
Serve
Serve on a hot napkin with dressed cucumber, and 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 protein, cooked gently in salted water until it flakes.
- Coarse sea salt
- Seasons the poaching water so the fish is lightly seasoned as it cooks.
The step that matters
Do not leave the salmon in the water after cooking. Fish keeps cooking from residual heat in the water, so it can turn dry and overcooked if left to sit. Removing it promptly keeps the flesh 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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