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Dec 24, 2004 12:18 PM

Poaching a side of salmon

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I'm interested in poaching a side of salmon which has been filleted. My question it better to do it with the skin on? Skinless? Remove the skin after poaching? I want to serve it whole, on a holiday buffet, and garnish it with thinly sliced English cucumber. Any recommendations will be greatly appreciated. Thanks in advance.

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  1. The skin will be easier to remove after poaching or steaming and while the fish is still hot. If you let it cool the skin will stick like glue.

    1. Skin on. Then you can either remove the skin or serve it skin-side down. The skin will help keep it in one piece.

      1. Sprinkle the salmon with some fresh dill!!!!

        1. Alternative: take off the skin after scaling. Poach the salmon, fry up the skin in a pan. Use the crispy salmon skin (cut in to stripes) as garnish.

          1. Add some juice (orange or tomato or whatever) to the poaching liquid. It gives the salmon an added dimension of flavor.