Deep-Poached Salmon

This is the perfect entrée to serve for lunch or dinner on a warm day. The key is to not overcook the fillet.

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Deep-Poached Salmon

This is the perfect entrée to serve for lunch or dinner on a warm day. The key is to not overcook the fillet.

Ingredients

• 1 Salmon fillet ((1 lb))
• 1/3 cup red wine vinegar
• 2 quarts water
• 2 tbsp whole black peppercorns
• 10 thyme sprigs
• 10 parsley sprigs
• 1 large white onion (roughly chopped)
• 1 small carrot (roughly chopped)
• 2 stalks of celery (roughly chopped)
• 3 tbsp kosher salt
• Pinch ground cayenne pepper
• 1 Lemon (for garnish)

Instructions 

• To prepare the poaching liquid, combine the water, vinegar (or white wine can work nicely here), black peppercorns, thyme, parsley, onion, carrot, celery, salt and cayenne pepper.
• Because the liquid will season the fish, you can taste and adjust the salt content of the poaching liquid at this stage.
• Bring the poaching liquid to a boil and simmer for 30 minutes.
• Turn off your heat, and allow the poaching liquid to cool to 150F.
• Turn your burner back on to low heat to maintain this 150F at a constant and steady temperature.
• Note, this liquid is well-below boiling temperature.
• Add your salmon fillet gently into the poaching liquid.
• Depending on the size of the fillet and your water temperature, this can take anywhere from 5-10 minutes.
• Remove the salmon fillet from the poaching liquid and cut into portions.
• If your fish portions need another minute or two of cooking, no problem!
• Serve with fresh lemon wedges.

Notes

Remove the fillet from the liquid when the fish is barely cooked through. You want to remove the fish from the cooking liquid before the proteins located between the layered flakes of orange fish flesh have coagulated and turned white.
This dish is lovely when served with a simple mixed green salad.