Preparing Poaching Liquid for Salmon Burger Recipe

Video Transcript

"DAVID POSTADA: Hi. This is Dave for Expert Village. Today, we're going to make one of my all-time favorite comfort foods, salmon cakes. Okay, now since we're not using the canned salmon, we're going to go ahead and create a poaching liquid for our salmon fillets. Okay. So for your poaching liquid, you can use any combination of things. I like to start out with about two cups of water or maybe a little bit more in to a pan. Put that in. And then I like to use a little bit of white wine, whatever you like. This is a nice, dry Sauvignon Blanc. You can use that or anything else that you like. Chardonnay would be fine. Something that you'd like to drink also, because you're going to flavor the salmon with this. So I'd go ahead and put a little about half a cup or so, whatever you like. Then we're going to add just a few grinds of salt right in. And right now, you've got this on a high heat, so we're going to have to make this boil and then we're going to turn it back to a simmer when we put our salmon in. So a few turns of salt. Then we do a few grinds of pepper right in here. And nothing goes with salmon like lemon, so we're going to put in just a few slices in here. I like to kind of roll it around in the board just a little bit to get some of the juice concentrated in there. And then you can either put it in in slices or in quarters, whatever you like. I like to do slices. So you just cut off the end here and then just make a few slices just like this. About three ought to do with this. And just put it right in to the poaching liquid. And what this is going to do, this is going to come to a simmer, as I said. We're going to let this get a few of the flavors in and then we're going to put our salmon in. We're going to poach that for a few minutes."