There is something really wonderful about a simple dish. There is an elegance about them that you can’t beat. It is its own art. Doing it well is trickier than it may seem. But when you get a simple dish down it ends up being a cornerstone of your recipe repertoire. Poached salmon is just such a recipe. It is simple, tasty and is the foundation for any number of menus or other dishes you might devise.
The challenge with a poached salmon is making sure it does not taste “fishy” or overdone. Ideally you want to buy the fish fresh the day you are going to poach it. Having it a little fattier is also good. The farm raised salmon rather than wild Coho works best.
Here is an easy and successful recipe for Poached Salmon:
2 pounds salmon
1½ teaspoon kosher salt
1 teaspoon coriander seeds
½ cup sake
2 cups water
1 lemon, sliced
1 sprig of dill
- Wash salmon and place in a deep-sided skillet with a cover.
- Pour water over salmon until all the salmon is covered. Add other ingredients.
- Bring water to a boil and leave boiling for 1 minute. Then turn off heat and let the salmon sit in hot water for an additional 7 minutes. Salmon should be a deep pink and flaky when done.
- Remove from skillet and place salmon on a platter. Place lemon slices on top of the salmon. Sprinkle with dill.
- Serve at room temperature or refrigerate to serve cold later.
For other Salmon recipes check out my blog.
Enjoy! And Live Vibrant!