Poached Salmon - The Perfect Technique that Works Every Time

Poached Salmon - The Perfect Technique that Works Every Time,
Here's the recipe:
Poached salmon
2 x fillets approx 180g - 6oz
For the court bouillon:
Water 1.5L - 2.6 pints
White wine 1 glass
White vinegar 100ml - 3.5 fl oz
salt 1 tbsp
Fennel 1/2 bulb
White onion (medium) 1
Garlic cloves 2
Lemon 1/2
5-10 Pepper corns - 5-10 coriander seeds - 1star anise
Parsley a few sprigs
Dill a few sprigs
Bay leaves 2
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Good quality salmon is so healthy and full of omega 3 oils (the good ones) it also happens to be delicious.
This technique for poached salmon is very simple and fail proof, you mustn't boil the salmon as it will become tough, over cooked and the omega 3 rich fats will release. So submerge the salmon in not quite simmering poaching liquid or court bouillon for a couple of minutes, then turn off the heat and allow the residual heat finish the cooking. You can use a thermometer to check the core temperature for more accurate results, or you can just leave for 15 minutes before removing, it will be cooked and more importantly will still be moist.

[@hubrisnaut]

classic technique and play , 'back to me for the tasting." ;0)

[@rogermiller4929]

Hey, slim. Nice one.

[@coloradotrish7297]

Another amazing post! Third I've seen. I've never poached salmon but with your help I'll give it a go! And thank you for explaining the temp! Best, from Colorado!

[@unclemattscookerylessons]

thanks for taking time to comment and I hope you really like the poached salmon, this technique also works with white fish by the way. The key is not to boil the fish as it gets tough.

[@user-pp2kt9fk6m]

I think you SHOULD receive prizes for your presentation!😊 I love the way you teach us to prepare these amazing dishes! Thank you

[@paulhumphries3795]

I cook Salmon with a layer of seasoned Greek Yogurt over the top of the fish, then I oven cook on a high heat for 15 - 20 minutes, check it’s temperature, when it reads 50c, it’s ready. Eat with or without the yogurt topping it is the best I’ve ever had.

[@unclemattscookerylessons]

sounds lovely Paul

[@wilrogers8737]

How has this channel not got more views?? Criminal offence

[@unclemattscookerylessons]

Thank you and it's really frustrating, I've started putting my videos on Rumble now and getting a lot more views? I think KZbin doesn't like me?

[@teresarodgers8233]

Wish you were here cooking for me. That wonderful food might help me heal from the two major leg surgeries I just had.

[@unclemattscookerylessons]

Oh dear Teresa, sorry to hear about that. Sounds very painful, hope you recover soon as possible. I don't imagine you're very good at sitting around doing nothing?

[@lorrainewhitlock5377]

I've never had poached salmon and the way you made this looks really really good so I may try that some time soon. Thank you Matt❤️😊

[@garymitchell9848]

Picked up a chunk load of salmon with a yellow sticker on the pack, so I'll def give this a go. Also got a load of mange tout - perhaps adapting your green bean salad, but using them instead, to go with it? Cheers Matt, great video!

[@pcwizardman]

Yum yum!

[@sarinawanitakun7837]

Lovely 🎉

[@sportflyer]

Delicious. Can you re-use the stock afterwards as a soup base? Or has the fish put a stop to that idea..?

[@unclemattscookerylessons]

I used it again to poach some more salmon, it's deliberately quite acidic also so I don't think it could be used like a regular veg stock.

[@wezholly4629]

I was about to ask the same question!