Poached Salmon

This is the recipe from my YouTube video about “How to Poach Salmon” where I teach you the cooking techniques to always have a super flavorful and never dry delicious salmon.

INGREDIENTS

FLAVORFUL BROTH

• ½ Red onion or 80g
• 2 = 60g Carrots
• 2 tsp = 5g Juniper berries
• 2 Garlic cloves
• 1 tsp = 3g Black peppercorns
• 1 ½ or 4g Cinnamon sticks
• 1 tsp = 2g Cardamom pods
• 1T = 5g Rooibos tea (English Breakfast or Earl Gray would work as well)
• 1T = 15g Kosher salt
• 1T = 15g Sugar
• 8 cups = 2L water
• 2 T Balsamic vinegar (at the end)
• 2 lb center cut King Salmon (preferably wild)

Add the carrots, onion and garlic cloves to a dry pot. With the heat on medium high, make sure you burn (or really toast!) at least one side of the carrots and some of the onions while in the dry pot. This will ensure maximum flavor!
Then add the rest of the ingredients except the Balsamic vinegar.
Bring to a boil, reduce to a simmer and reduce down ¼ of the way. Thus you should end up with 5-6 cups of broth.
Before adding the fish, add the 2T of vinegar.
To poach the salmon, bring the broth to 170ºF or 77º C. Add the fish.
Make sure you are constantly controlling the temperature and adjusting if necessary.
A thick center cut of salmon (like the one on the YouTube video) will take between 12-15 minutes at 177ºF. However you could also poach it for 10 minutes at 180ºF.
To test if it’s ready, insert the thermometer in the center and the temperature should ready 149ºF or 65ºC.
Take out of the broth with the help of two spatulas and place over a kitchen towel to drain the excess liquid.
Place on your serving platter.

Accompany with some crème fraiche, Dijon mustard, cornichons, etc. or flake over your favorite salad.

Poached Salmon

INGREDIENTS

PROCEDURE

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