Poached Salmon: The Perfect Technique That Works Every Time

Poached salmon
2 x fillets approx 180g - 6oz
For the court bouillon:
Water 1.5L - 2.6 pints
White wine 1 glass
White vinegar 100ml - 3.5 fl oz
salt 1 tbsp
Fennel 1/2 bulb
White onion (medium) 1
Garlic cloves 2
Lemon 1/2
5-10 Pepper corns - 5-10 coriander seeds - 1star anise
Parsley a few sprigs
Dill a few sprigs
Bay leaves 2

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Good quality salmon is so healthy and full of omega 3 oils (the good ones) it also happens to be delicious.

This technique for poached salmon is very simple and fail proof, you mustn't boil the salmon as it will become tough, over cooked and the omega 3 rich fats will release. So submerge the salmon in not quite simmering poaching liquid or court bouillon for a couple of minutes, then turn off the heat and allow the residual heat finish the cooking. You can use a thermometer to check the core temperature for more accurate results, or you can just leave for 15 minutes before removing, it will be cooked and more importantly will still be moist.