poached salmon

noshed · « **on:** December 05, 2008, 21:46 »

What's your top recipe for poached salmon sides? I have to do 4 for the works do.

Ice · « **Reply #1 on:** December 05, 2008, 22:53 »

Is the salmon already filleted? If you have a choice I would recommend poaching whole fish with a stuffing.

noshed · « **Reply #2 on:** December 06, 2008, 11:04 »

No it's already filleted. I was just going to put it in a big oven dish with water, dill or something and bring to boil for a few mins. Then allow to cool. Then try to think of a way of getting it onto a serving plate without breaking it into bits. Is this right?

Ice · « **Reply #3 on:** December 06, 2008, 11:29 »

Sounds right to me. What you can do is make a court bouillon using water, salt, sliced carrots, bay leaf, parsley stalks, splash vinegar, peppercorns, sliced onions and thyme.

Add ingredients to taste and cook how you said. Best of luck getting it out of the dish, though you can cut it into portions before you cook it.

Kate and her Ducks · « **Reply #4 on:** December 06, 2008, 11:34 »

My mum used to always poach a whole salmon by wrapping it in tinfoil with lemon and seasoning and then putting it in the dishwasher on a hot wash. Works really well (obviously don't put the soap in!) although for a large salmon it may need a second cycle.

Ice · « **Reply #5 on:** December 06, 2008, 11:37 »

I've seen that done on tv Kate, it really does work . But, energywise, it might be more expensive to do it that way.

Kate and her Ducks · « **Reply #6 on:** December 06, 2008, 11:43 »

Yes, I'm sure it wouldn't be worth while for a small portion but the advantage is you can do a whole salmon without a fancy steamer or poacher.
Suppose you could also put glasses or something else in to clean them without powder to make it more economical

mumofstig · « **Reply #7 on:** December 06, 2008, 13:30 »

you could always cook it with upside down cooling rack or grill rack underneath it so it will lift out ok. Then if you're lucky you can slide it onto plate or put plate on top and turn whole lot upside down.

Good luck

noshed · « **Reply #8 on:** December 07, 2008, 00:12 »

Thanks for the advice. I hope the salmon ends up less mixed up than this thread!

noshed · « **Reply #9 on:** December 17, 2008, 10:07 »

Well it was lovely - very easy to do and everyone enjoyed it. Thanks for the help

Poolfield2 · « **Reply #10 on:** December 17, 2008, 10:10 »

How did you cook it then?

noshed · « **Reply #11 on:** December 17, 2008, 15:34 »

I got a big oven tray from the market. Put water, white wine vinegar, dill, spring onion , lemon slices and peppercorns in (forgot the bayleaf). Put the salmon in, brought it to the boil slowly, tray covered in foil. Then I switched it off and let the salmon cool in the tray.
I didn't have time to let them cool completely because I had to do 4, one at a time but they tasted nice.

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