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This Poaching Method Makes Perfect Salmon Every Time!

Mona R — Wed, 22 May 2019 08:02:36 +0000

Salmon is a super healthy option for a quick meal. But if you want to be super healthy and not use any fat to cook it, poaching is a great method! What’s so fabulous about this poaching method is that it’s really fast, brings big bold flavors into the salmon, and even if you’re not an experienced cook, you can make this recipe.

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“The goal of this cookbook is to become a one-stop reference guide for every level of cook to learn the secrets to success in the kitchen," writes Heidi from @foodiecrush. "True to America’s Test Kitchen form, they cover ALL of the bases.” This poached salmon recipe has become Heidi's go-to salmon recipe, and she thinks it should be yours, too. Tap the link in our profile to read the rest of her review of our What Good Cooks Know, and access the recipe on her site.

A post shared by America's Test Kitchen (@testkitchen) on Mar 23, 2017 at 2:21pm PDT

Recipe

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Shopping local is like a fishing expedition, but not with @TruLocal! They are a subscription service that delivers locally sourced meat and seafood straight to your door. ⁣ ⁣ If you’d like to make TruLocal arugula thing, use my code “JUDYTHEFOODIE10” to receive 10% off a regular box ($25 off $250).⁣ ———————⁣ Poached Wild Sockeye Salmon Arugula Salad⁣ ⁣ This is my first time poaching salmon, and I used the court bouillon method. Thank you @gordongram for the YouTube instructions. I didn’t use the six million ingredients he used, but my salmon still turned out super tasty and perfectly cooked! ⁣ ⁣ Thank you TruLocal for the salmon that came in the box they sent me. The quality of the salmon was awesome! ⁣#trulocal

A post shared by JUDY • Vancouver Foodie (@judy.thefoodie) on Mar 21, 2019 at 6:14am PDT

Take your salmon fillets and put them into a frying pan skin-side down. Make sure you don’t use a nonstick skillet because it doesn’t do liquids well.
Toss in a couple of green onions that have been broken into a few pieces, along with about a teaspoon of black peppercorns.
Pour in water until the salmon is almost covered, and then squeeze in the juice of half a lime, a good pinch of salt, and any other flavors you like.
Turn the heat onto medium or medium-high and let the water come up to a slight bubble, not a boil.
Once the water starts to bubble, turn off the heat, and flip the salmon fillets over.
Wait for 7-8 minutes, or longer if you like it well done, and the salmon is done!
Take off the skin, which should peel off easily, and use it as the star of any dish.

The post This Poaching Method Makes Perfect Salmon Every Time! appeared first on falafelandcaviar.com.

This Poaching Method Makes Perfect Salmon Every Time!

Mona R — Wed, 22 May 2019 08:02:36 +0000

View this post on Instagram

“The goal of this cookbook is to become a one-stop reference guide for every level of cook to learn the secrets to success in the kitchen," writes Heidi from @foodiecrush. "True to America’s Test Kitchen form, they cover ALL of the bases.” This poached salmon recipe has become Heidi's go-to salmon recipe, and she thinks it should be yours, too. Tap the link in our profile to read the rest of her review of our What Good Cooks Know, and access the recipe on her site.

A post shared by America's Test Kitchen (@testkitchen) on Mar 23, 2017 at 2:21pm PDT

Recipe

View this post on Instagram

Shopping local is like a fishing expedition, but not with @TruLocal! They are a subscription service that delivers locally sourced meat and seafood straight to your door. ⁣ ⁣ If you’d like to make TruLocal arugula thing, use my code “JUDYTHEFOODIE10” to receive 10% off a regular box ($25 off $250).⁣ ———————⁣ Poached Wild Sockeye Salmon Arugula Salad⁣ ⁣ This is my first time poaching salmon, and I used the court bouillon method. Thank you @gordongram for the YouTube instructions. I didn’t use the six million ingredients he used, but my salmon still turned out super tasty and perfectly cooked! ⁣ ⁣ Thank you TruLocal for the salmon that came in the box they sent me. The quality of the salmon was awesome! ⁣#trulocal

A post shared by JUDY • Vancouver Foodie (@judy.thefoodie) on Mar 21, 2019 at 6:14am PDT

Take your salmon fillets and put them into a frying pan skin-side down. Make sure you don’t use a nonstick skillet because it doesn’t do liquids well.
Toss in a couple of green onions that have been broken into a few pieces, along with about a teaspoon of black peppercorns.
Pour in water until the salmon is almost covered, and then squeeze in the juice of half a lime, a good pinch of salt, and any other flavors you like.
Turn the heat onto medium or medium-high and let the water come up to a slight bubble, not a boil.
Once the water starts to bubble, turn off the heat, and flip the salmon fillets over.
Wait for 7-8 minutes, or longer if you like it well done, and the salmon is done!
Take off the skin, which should peel off easily, and use it as the star of any dish.

The post This Poaching Method Makes Perfect Salmon Every Time! appeared first on falafelandcaviar.com.