Salmon Boiled
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
Clean the salmon carefully and place it in a fish kettle.
Add enough cold spring water to cover the salmon and a handful of salt.
Cook
Bring the water to a boil over high heat.
Once boiling, reduce the heat and let it simmer gently for about 10 minutes.
Remove the salmon and let it drain on a slant.
Serve warm or chilled.
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 just set and flaky.
- Cold spring water
- Acts as the poaching liquid that cooks the fish evenly with gentle heat.
The step that matters
Simmer gently after boiling. Once the water reaches a boil, lowering the heat to a gentle simmer keeps the water from churning. A hard boil can toughen the proteins and break the fish apart, while gentle heat cooks it evenly and keeps it moist.
“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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