How to Poach Salmon

Servings: 4

Author: April J Harris

Fish and Seafood

Canadian

🧂 Ingredients

prepared fillets of salmon
4 to 6 cups of fish, chicken or vegetable stock

made from a cube is fine, but go for the best quality available (1 litre is 4 cups, 1.5 litres is 6 cups)
fresh or dried herbs
salt and pepper to taste

1 Put the stock in a medium to large saucepan or frying pan with a lid and a depth
of about 4 to 6 inches.
2 Add the herbs and seasonings to the stock.
3 Bring the stock to a simmer over medium heat.
4 Lower the heat and gently slide the salmon fillets into the pan, making sure
they are covered with the hot stock.
5 Put the lid of the pan on and set the timer for 5 minutes, keeping the stock at
a low simmer. Do not let the stock boil.
6 When the timer goes off, remove the pan from the heat, keeping the lid on.
7 Let the salmon fillets sit in the hot stock, off the heat, for 7 minutes.
8 Gently lift the salmon fillets from the stock, and either serve immediately or
cool and refrigerate for up to 2 days.