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Poaching a side of salmon

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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.

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