Moist-heat cooking methods
- Because the salmon is heated below boiling point the proteins aren’t cooked, resulting in more tender succulent flesh than is achievable if boiling or simmering.
- Poaching liquid can be seasoned with a variety of flavours and reduced for later use in soups or sauces.
- Fresh whole HOG
- Salmon fillet steaks or cutlets
- A stove
- A pan (preferably with a lid) big enough to hold the salmon in a single layer.
- Fish kettle (if cooking fresh whole HOG or fillets). It can sit across two hotplates if necessary.
- A steamer designed to fit inside a saucepan or wok, as long as it allows the poaching liquid to cover the salmon.
- Choose to wrap, rack or immerse the salmon directly in the poaching liquid. Wrapping helps hold the salmon together, while placing the salmon on a rack makes it easier to remove.
- Use only enough poaching liquid to cover the seafood. For variety you can poach your salmon in plain or salted water, a court bouillon, a fish fumet, wine, cider or even milk (for a milder flavour).
- Heat the poaching liquid to a simmer, then immerse the salmon and lower the heat to poaching temperature and maintain till flesh is tender.
- You may cover with lid or foil if desired.