How to Poach Salmon

Poaching fish is a great alternative to the baked or fried genre. This method requires more attention to detail and a few more appliances then normal. However the end result is spectacular.

Difficulty: Moderate

Instructions

Things You'll Need:

• A Large, deep pan
• a meat rack
• heavy duty aluminum foil
• string
• water
• salt
• vinegar
• salmon

1. Keep the head and tail on the salmon but remove the scales
   Wrap the salmon in heavy duty aluminum foil
   Tie each end of the wrapped salmon with string and leave enough string to secure the salmon to the meat rack so it doesn't float to the top once it is submerged.
   Tie the string securely to the meat rack

2. Bring the water in the pan to a gentle boil
   Add three tablespoons of salt and two tablespoons of vinegar
   Lower the salmon on the meat rack into the pan of water
   There should be an inch of boiling water covering the fish

3. When the water returns to a simmer - reduce the heat
   Keep the fish in the water 10 minutes per pound

4. Remove the fish from the water and drain for 2 minutes
   Take off the strings and the aluminum foil and discard
   With a sharp knife remove the skin from the gills to the tail

Tips & Warnings

• You can add vegetables like thinly sliced onions and garlic to the fish as you wrap it.
• Credit: The Legal Sea Food Cookbook- / variation on recipe/ we prefer the foil to the cheesecloth that the original recipe calls for- the foil tends to unwrap neater and not cling to the fish