Salmon is a delicious and healthy fish that can be prepared in many ways. One popular method is poaching the salmon and then serving it cold. This technique yields incredibly moist, tender salmon with a refined delicate flavor. Follow this simple step-by-step guide to properly poach a 12lb salmon to be served cold.
Overview of Poaching Salmon
Poaching is a moist-heat cooking method where food is gently simmered in liquid. When poaching salmon, the fish is submerged in a poaching liquid and cooked at temperatures ranging from 140-180°F. This gentle cooking allows the salmon to cook evenly while retaining moisture, texture, and flavor.
Poaching is an ideal technique for cooking delicate foods like fish and eggs It’s a simple, uncomplicated, and healthy way to prepare salmon. The poaching liquid infuses the salmon with subtle flavors while the fish remains succulent and flaky Poached salmon can be served hot straight from the poacher or chilled in the poaching liquid and served cold.
Benefits of Poaching Salmon
There are several advantages to poaching salmon rather than using other moist-heat cooking methods:
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Poaching prevents the salmon from overcooking The gentle heat ensures it cooks evenly throughout
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The salmon retains its natural juiciness and moisture since poaching does not dry out the fish.
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Poaching infuses the salmon with subtle flavor from the poaching liquid.
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Chilling and serving the salmon cold allows the flavors to further develop.
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Poached salmon is lower in fat and calories compared to salmon cooked by frying or baking.
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Clean up is easy since poaching does not require much oil or fat.
Step-by-Step Instructions
Follow these steps to properly poach a 12lb salmon side to be served cold:
Prepare the Poaching Liquid
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Combine 8 cups of water, 2 cups of dry white wine, 1 sliced lemon, 2 bay leaves, 1 tablespoon whole black peppercorns, 1 tablespoon salt, and 1⁄4 cup vinegar in a large pot.
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Bring the poaching liquid to a gentle simmer over medium-high heat. Then reduce heat and maintain liquid at a temperature between 140°-180°F.
Prepare the Salmon
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Rinse the 12lb salmon side under cold running water and pat dry with paper towels.
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Use a sharp knife to trim off any excess fat or fins. Remove the pin bones using fish tweezers or needle-nose pliers.
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Lightly coat the salmon with olive oil and season both sides with salt and pepper.
Poach the Salmon
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Gently lower the seasoned salmon into the simmering poaching liquid. Poach for 12-15 minutes until just cooked through but still moist and translucent in the center.
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Use a slotted spatula to carefully transfer the poached salmon to a rimmed sheet pan, resting it on the spine to maintain its shape.
Chill and Serve
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Allow the salmon to cool at room temperature for 30 minutes.
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Cover the sheet pan with plastic wrap and refrigerate for at least 4 hours or up to overnight to allow the salmon to fully chill.
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To serve, carefully transfer slices of the chilled poached salmon to plates. Garnish with fresh dill and lemon slices.
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Accompany with sauces like mustard-dill sauce, cucumber yogurt sauce, or lemon-caper aioli.
And that’s it! Follow this simple procedure to properly poach a 12lb salmon side to be served cold. The salmon will turn out tender and silky with big bursts of flavor. Poaching is a great way to serve salmon for gatherings like luncheons or summer parties.
How to Poach and Flavour Salmon | Gordon Ramsay
FAQ
How to poach salmon to eat cold?
Bring liquid in skillets just to simmer and cook until salmon is just cooked through, about 30 seconds. Using slotted spatula, transfer salmon to platter. Cover and refrigerate until cold, about 3 hours or up to 1 day. Let salmon stand at room temperature 1 hour before serving.
How to cook salmon to eat cold?
The technique is simple: You season the salmon with salt, pepper, and red pepper flakes, and then you roast it in the oven at 300 degrees for a little under half an hour.
How do you poach salmon?
To poach salmon, gently simmer salmon fillets in a flavorful liquid like white wine and water, or a court-bouillon, ensuring the liquid barely simmers and the salmon remains covered or lightly covered.
How long do you poach a whole salmon?
Bring the court bouillon to a simmer for anything up to 30 minutes before carefully adding the fish. Don’t allow the liquid to boil vigorously – a gentle simmer is ideal. The length of time it takes to poach a whole salmon depends on the weight of the fish, but we’d recommend a minimum of 30 minutes for a 3.5kg salmon.