Poaching a side of salmon
- Something's Fishy Dec 24, 2004 12:18 PM
I'm interested in poaching a side of salmon which has been filleted. My question is...is 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.
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.
Skin on. Then you can either remove the skin or serve it skin-side down. The skin will help keep it in one piece.
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.
Add some juice (orange or tomato or whatever) to the poaching liquid. It gives the salmon an added dimension of flavor.
I like to add an Asian flavor when poaching fish. I use salt and lots of crushed fresh ginger root in the water. After poaching, I place the salmon on the serving platter and pour some soy sauce all over it. Make sure some soy coats the bottom of the platter. Heat an equal amount of peanut oil till it begins to smoke, then pour it on the fish. Garnish with finely chopped green onions or cilantro.
If you are allergic to peanut oil, veg oil will work but it smokes at a lower temp.