How many ways have you cooked SALMON? I found another by poaching this recipe.
My most common approach to cooking SALMON is in my skillet. My wife always says I cook it better than in a restaurant. We cook a lot of salmon and one of my good friends, a restaurateur, says the best chefs cook “the same dish over and over to ensure quality.” How about this fun outdoor method of cooking SALMON IN A FOIL. A final idea, which is absolutely one of my favorite ways to cook salmon is SMOKED SALMON.
To me the challenge with poaching salmon is not how long to cook the salmon but how to impart flavor. Poaching seafood is a very forgiving to cook seafood. It is quite hard to overcook the salmon. You know your fish is done when touch or flake with a fork and the fish falls apart. I have attached a very informative YOUTUBE video that explains how to know when your fish is done. He explains the touch method and how to use your hand to compare doneness. This methodology is the one I use most often. I encourage you to explore this idea.
Back to the explanation of how I imparted flavor to my Poached Salmon. Before doing the poaching, I quickly seared the flesh side of the salmon. I flipped it over and added the spices, the thyme and then the lemons. I finished off this cooking method by adding in vegetable stock so I could poach the salmon.
The preparing of the salmon.
The Poached Salmon Plated.
There are many ways to cook salmon. This Poached Salmon is super tender and so moist. If cooked correctly, it is like butter.
- 1 1/2 Lbs Salmon` cut into fillets
- 1 Whole Lemon sliced
- 1 1/2 Tbsp Oregano
- 4 Sprigs Thyme
- 2 Tsp Salt
- 2 Tsp Pepper
- 1/2 Tbsp Olive oil
- 1/2 Cup Vegetable stock
Begin by spicing the salmon fillets. Heat a cast iron skillet with the olive oil on medium heat. Add the salmon and cook for 2 minutes. Flip the salmon and top with the oregano, then the thyme and finished with the lemon slices.
Add the stock and cook for 12 - 14 minutes.
Serve and enjoy!