Classic Poached Salmon Steaks
By America's Test KitchenPublished on August 22, 2007
Time
55 minutes
Yield
Serves 4
Ingredients
2 quarts cold water 1 cup cider vinegar or white wine vinegar1 tablespoon table salt ½ medium onion, chopped coarse (about ½ cup)1 medium carrot, chopped coarse (about ½ cup)4 salmon steaks (about 1-inch thick), boned and formed into medallions (see illustrations in related <I>How to Cook and Serve Salmon</I>)
Before You Begin
Though not essential, a few whole peppercorns, a bay leaf, and several sprigs of fresh parsley or thyme added to the poaching liquid will subtly flavor the fish steaks. The most accurate way to check the temperature of the medallions is to remove one from the simmering liquid before inserting the thermometer.
Instructions
- Bring all ingredients except salmon to boil in large soup kettle or Dutch oven; reduce heat to medium-low and simmer until flavors blend, about 20 minutes.
- Reduce heat to lowest setting and place salmon medallions into liquid in pot. Simmer until fish is very light opaque pink, yet still barely translucent at center, and an instant-read thermometer inserted halfway through flesh registers 125 to 130 degrees.
- Remove medallions to plate with slotted spoon or spatula and remove strings. Serve warm, or at room temperature, passing sauce separately.
Time
55 minutesYield
Serves 4Ingredients
2 quarts cold water
1 cup cider vinegar or white wine vinegar
1 tablespoon table salt
½ medium onion, chopped coarse (about ½ cup)
1 medium carrot, chopped coarse (about ½ cup)
4 salmon steaks (about 1-inch thick), boned and formed into medallions (see illustrations in related <I>How to Cook and Serve Salmon</I>)
Ingredients
2 quarts cold water
1 cup cider vinegar or white wine vinegar
1 tablespoon table salt
½ medium onion, chopped coarse (about ½ cup)
1 medium carrot, chopped coarse (about ½ cup)
4 salmon steaks (about 1-inch thick), boned and formed into medallions (see illustrations in related <I>How to Cook and Serve Salmon</I>)
Ingredients
2 quarts cold water
1 cup cider vinegar or white wine vinegar
1 tablespoon table salt
½ medium onion, chopped coarse (about ½ cup)
1 medium carrot, chopped coarse (about ½ cup)
4 salmon steaks (about 1-inch thick), boned and formed into medallions (see illustrations in related <I>How to Cook and Serve Salmon</I>)
Before You Begin
Though not essential, a few whole peppercorns, a bay leaf, and several sprigs of fresh parsley or thyme added to the poaching liquid will subtly flavor the fish steaks. The most accurate way to check the temperature of the medallions is to remove one from the simmering liquid before inserting the thermometer.
Instructions
- Bring all ingredients except salmon to boil in large soup kettle or Dutch oven; reduce heat to medium-low and simmer until flavors blend, about 20 minutes.
- Reduce heat to lowest setting and place salmon medallions into liquid in pot. Simmer until fish is very light opaque pink, yet still barely translucent at center, and an instant-read thermometer inserted halfway through flesh registers 125 to 130 degrees.
- Remove medallions to plate with slotted spoon or spatula and remove strings. Serve warm, or at room temperature, passing sauce separately.
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