Poached Salmon Steaks
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4salmon steaks, each about ½ pound and 1½ inches thick
- 4sprigs fresh thyme or ½ teaspoon dried
- 4sprigs fresh parsley
- 6peppercorns
- 1bay leaf
- Salt to taste, if desired
- 2tablespoons white-wine vinegar
- 5cups water, approximately
- Caper sauce (see recipe)
Preparation
- Step 1
Put the salmon pieces in one layer in a skillet or casserole and add the remaining ingredients except the caper sauce. There should be enough water to barely cover.
- Step 2
Bring to the simmer and cover closely. Let simmer about seven minutes. Drain and serve with caper sauce spooned over.
Private Notes
Comments
Turned out great, even though I did not have it in me to make the caper sauce. Sprinkled them with capers before serving, and that provided a nice accent. Will make this again.
Easy peasy for delicious fish. Followed recipe and had no issues. I did not make the sauce this time.
Slipped a 3” square of kombu & a dried sardine in cheesecloth into the water. Tried to keep poaching liquid 170-200 degrees. Checked salmon with instant read thermometer, aiming for internal temperature of 115 & then a 5-min rest. Overcooked it but not detrimentally; 7 minutes was too long. Can’t use recommended sauce due to household allergies to dairy & egg; instead drizzled with EVOO, wine vinegar, salt, pepper, lots of capers. Served over pearl couscous with kale slaw. Tasty.