Cold Poached Salmon with Lime-Ginger Sauce

Discover a delightful and versatile salmon dish that will impress your guests and satisfy your taste buds – Chilled Poached Salmon with Fresh Flavors. This poaching recipe guarantees delicious and tender salmon, perfect for creating a variety of dishes, including salads, sandwiches, and Sushi Bowls. The recipe can be easily adapted to accommodate a larger quantity of salmon, making it a practical choice for gatherings and dinner parties.

To complement the poached salmon’s mild and delicate flavors, the recipe recommends serving it with flavored mayonnaise, as described in the cookbook on page 42. However, feel free to explore other sauces listed after the Pan-Cooked Salmon recipe on page 581 for additional culinary creativity.

With the option to use trout or trout fillets instead of salmon, this recipe accommodates different preferences while maintaining the same cooking time to ensure perfectly poached fish.

MAKES: 4 to 6 servings

TIME: 30 minutes, plus time to chill

INGREDIENTS:

• 1 whole salmon, 3 pounds or larger, gutted, gilled, and scaled; one 3-pound crosscut section from a larger salmon; or one 3-pound fillet, skin on (but scaled)
• 2 heaping tablespoons salt
• 1 tablespoon minced or grated fresh ginger
• 2 tablespoons peanut or vegetable oil
• 2 tablespoons soy sauce
• 6 tablespoons freshly squeezed lime juice
• 3 tablespoons minced fresh basil or chervil leaves, plus more for garnish (optional)

INSTRUCTIONS:

1. Place the salmon in a pot large enough to hold it comfortably, and if the pot doesn’t have a lid, use aluminum foil to create one. Cover the salmon with cold water and add the salt. Bring the water to a boil and then turn off the heat. Let the salmon sit in the hot water for 10 minutes (for a fillet) up to 30 minutes (for a large whole fish). Check for doneness by peeking near the center bone using a thin-bladed knife; avoid overcooking. Remove the fish from the water, drain, and refrigerate for up to a day before serving.
2. While the salmon chills, whisk together the minced ginger, oil, soy sauce, lime juice, and 3 tablespoons of minced herbs. Drizzle some of this dressing over the chilled salmon.
3. To serve, use a fork to lift the skin from the salmon, starting from the midline of each side and working lengthwise to easily peel off the skin. In the kitchen or at the table, use a spoon to gently remove the salmon from the bone, following the fish’s natural contours. Optionally, garnish with additional minced herbs for a final touch.

TIPS:

• If serving the poached salmon cold, make sure to chill it thoroughly before serving to enhance the flavors and texture.
• Experiment with different herb combinations for the dressing, such as using cilantro or mint instead of basil or chervil, to add a unique twist to the dish.
• To easily remove the skin, score it first with hatch marks using a sharp knife, then peel it off gently using a fork to lift from the midline of each side of the fish.
• For a stunning presentation, serve the poached salmon on a platter, garnished with fresh herb sprigs and lime wedges.
• Leftover poached salmon can be used in various dishes, including salads, sandwiches, wraps, or as a protein in a hearty bowl of noodles or rice.
• Feel free to customize the dressing by adding minced garlic, a touch of honey or maple syrup for sweetness, or a splash of your favorite vinegar for tanginess. The dressing can be made ahead and refrigerated for convenience.

Enjoy the delightful Chilled Poached Salmon with Fresh Flavors – a refreshing and versatile dish that will delight your senses and impress your guests on any occasion. With its ease of preparation and exquisite taste, this recipe is a must-try for any seafood enthusiast.