New! Customize your Chowhound profile with social links, a header image, and more! | Set Up Your Profile Now ›

Home Cooking

Poaching a side of salmon


Home Cooking 6

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 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.

Want to stay up to date with this post?