Recipe Review from April - Poached Salmon

You might have noticed (or maybe not) my recipe reviews have seriously dropped off. Simply put, it's been a crazy wild month. Have I mentioned that before? I forget. It's been a crazy wild month.

Since the Husband returned from Kuwait at the beginning of the month, and he doesn't start classes until next week, I decided to hand over supper duty to him. I've just been too busy and decided this would be easier on me. I'd buy the groceries, he does suppers.

It also means minimal to no recipe reviews - he's happily reviewing past favorites (Pumpkin Vanilla Soup, fish on the grill, venison on the grill, etc). But, he made one that was just outstanding and warranted a posting: Poached Salmon.

Now, this isn't so much a recipe as it is a technique and one that we hadn't employed before. It comes from Michael Ruhlman's blog: Poached Salmon Lunch; a great site for techniques and ideas.

This may be my new favorite way to have fish, other than grilled. We used a Lake Superior salmon (I think that's what I bought). It comes out tender, flavorful, light. It is great just out of the oven or chilled and eaten later or in a salad the next day. I like the thought of making extra and then turning it into a cold salmon salad. Two meals out of one! Try it, you won't be disappointed.

If you're just interested in just the technique Michael posts this:

How To Poach Salmon:

Poaching salmon is perhaps the easiest way to cook this fish if you’re fish challenged but love salmon. You can use the same “ouch-hot” method Chef Pardus demonstrated in this video: How To Poach Shrimp. Simply bring water to the point that it’s too hot to touch but not boiling; if you have an instant read thermometer, this will be about 160 to 180 degrees F. (70 to 80 degrees C.), and lower your salmon into the water (it should be completely submerged). Remove it with a slotted spatula when it’s done, usually about 7 to 10 minutes. If you like rare or medium-rare salmon, it should have plenty of give; if you like it fully cooked through, remove it when it’s firm. If you’re uncertain, delicately survey a part of the interior with a pairing knife. The most precise way of gauging doneness is with an instant read thermometer. For rare it should read about 120 degrees F. (50 degrees C.), for medium 130 degrees F. (54 degress C.), and for fully cooked, 140 degrees F. (60 degrees C.). If I’m serving it immediately, I prefer it rare to medium rare; if I’m serving it cold, I prefer it fully cooked.

To enhance the flavor (and I highly recommend this), turn your water into what’s called a court bouillon, French for quick stock. Add to your water sliced onion, a couple bay leaves, enough salt that the water tastes seasoned (1/2 to 1 teaspoon, or .25 ounces per quart of liquid), a cup of white wine and/or the juice of 2 lemons for every quart of water, and any other aromatics you may want, bring it to a simmer, then turn down the heat so that it remains hot but is no longer simmering, and poach the salmon as desired.

If you’re serving it cold, remove the salmon from the water to a plate lined with a paper towel, cover it with a cool damp paper towel and refrigerate until thoroughly chilled.