I have two skin-on sockeye salmon filets (defrosting in fridge, TJs Alaskan wild), and I usually pan sear, broil, or bake, but I've heard a lot about poaching salmon.
I did some searches online, and it looks like in general you create a flavorful broth with wine and water, place in the salmon (and the liquid doesn't totally cover it?), and cook to desired doneness.
I cook a lot, but fish is where I lose confidence and I overcook it often. Some of the recipes I saw online were almost identical with one KEY difference... poaching time was ranging from 5 to 20 minutes!!
Any guidance here please?
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