INGREDIENTS
This is what you need for 2 servings:
- 1.5 lb. salmon fillet
- 1 pckg. dehydrated vegetable mix
- S&P
2018-11-10 a.o.
Poaching needs to happen at the lowest possible temperature that will still safely cook the fish. For food safety reasons, that should be at least 132 ºF, the same temperature used for sous-vide.
The higher the temperature and the more water you use, the less flavor the salmon will have. To keep most flavor, coddle the salmon barely covered in warm water. Do check with a food thermometer to be sure you are warm enough.
Poaching is not my favorite way of preparing salmon, but many people prefer it because it makes the salmon less fatty. If it is good quality salmon and poached correctly at low temperature, I don’t mind eating some of it, but I still prefer baked or pan-fried over poaching.
I only poach to get fish soup nowadays. The poached fish will become salmon spread for sandwiches.
This is what you need for 2 servings:
2016-08-20 ==> high temperature results in a dry fish without flavor
Pic2: fish in a basket
2018-11-10 ==> the lower temperature was much better!
Pic5: without basket2018-11-10
Same method as above.
The soup made itself while I was poaching the salmon.
Optional:
Pic5: before