Poached Pink Salmon

Skill level: Moderate to Easy

Fresh pink salmon fillets and steaks from the Pacific Northwest and Alaska may seem expensive, but they often go on sale, and fish markets generally sell a whole or half salmon for less. Watch the newspaper food section for seasonal specials. Also, salmon's rich flavor, which comes in part from healthful omega-3 oils, tastes best in quick and simple preparations and in smaller servings. When you do find a good buy, make enough poached salmon to morph into other meals, such as the Salmon-Teriyaki Rice Bowl in this chapter. Kids old enough to cook on the stovetop can make this recipe with only a parent's supervision.

Preparation time: 10 minutes
Cook time: 8 to 10 minutes
Yield: 4 servings

Ingredients and steps:
1-1/4 pounds salmon fillets or steaks, about 3/4-inch thick
4 or more cups water
1 cup dry white wine (or substitute more water)
2 tablespoons red or white wine vinegar
1 clove garlic
1 bay leaf
1/2 teaspoon salt
Parsley sprigs for garnish, optional

1. Place the salmon in a deep skillet and add just enough water to cover by 1/2 inch. Remove the salmon to a plate and set aside, leaving the water in the skillet.

2. Peel and crush the garlic clove. Add the wine, vinegar, garlic, bay leaf, and salt to the pan. Bring this mixture to a boil, then lower the heat and simmer for 5 minutes for the flavors to meld.

3. Using a slotted spoon or heatproof spatula, gently lower the salmon into the simmering liquid; the liquid should just cover the fish. Adjust the heat so that the surface of the liquid barely ripples and only a few bubbles rise to the surface.

4. Cook 8 to 10 minutes and then test for doneness with a fork. The flesh should be flaky, mostly opaque, and just barely translucent in the very center. For salmon steaks, the flesh should cling slightly to the bone. If it's not done, continue cooking, testing for doneness every minute or so.

5. Place the salmon on a plate and remove any skin. Cover and refrigerate until ready to serve. Garnish with parsley sprigs and serve with Grainy Mustard Sauce, found in Chapter 20.

Tip:
If using an instant-read thermometer, the salmon should register 135 degrees F. However, with thinner pieces of food, some thermometers don't always register the temperature accurately. Poke the fish with a fork to test for doneness; if it flakes, the fish is sufficiently cooked. Some people prefer their fish, especially salmon, slightly translucent in the center.

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