To Pot Salmon
Ingredients
Directions
Place the salmon in a pot.
Cover with water and add coarse sea salt to taste.
Bring to a boil, then reduce heat and simmer until cooked through.
Remove from heat and let cool before serving.
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 that turns firm and flaky as it cooks gently in the liquid.
- Coarse sea salt
- Seasons the poaching liquid so the salmon absorbs a mild, savoury flavour as it cooks.
The step that matters
Simmer until cooked through, not boiling. A rolling boil toughens the proteins and dries the outside, so the fish turns rubbery. Holding the liquid at a gentle simmer cooks the salmon 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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