Posts

paleo_recipe_7_minute salmon poached_perfect

Recipe: 7 Minute Salmon

/0 Comments/in , , , /by

Salmon is great in so many things – recently I’ve been having a lot of salmon salads. I’ve tried lots of different ways of cooking it, but I think I’ve got the perfect method – and best of all, it takes just 7 minutes on the stove. I find this method far more consistant than frying or baking, as it always turns out well. This poaching technique is quick and cooks the fish through, but it remains tender. I tend to make up more than I need, as it’s fine to keep in the fridge for up to 3 days, making for a quick lunch option.

I’m quite careful about the fish I get and avoid farmed fish. Look out for wild fish where you can.

Recipe: 7 Minute Salmon
Recipe type: Fish & Seafood
Prep time: 
Cook time: 
Total time: 
Print
Ingredients
  • 4 wild salmon fillets
  • 3 spring onions, trimmed
  • 2 teaspoons whole black peppercorns
  • Squeeze of fresh lime
  • Sea salt
Instructions
  1. In a pan just big enough to accommodate the fish, arrange the fillets so they don’t overlap, and cover with cold water until they are immersed.
  2. Add the spring onions, peppercorns and lime, then the sea salt.
  3. Bring the water to the boil and as soon as it starts to boil, turn the fillets over and remove the pan from the heat. Leave the pan to stand for 7 minutes.
  4. After 7 minutes, take the salmon out of the pan and leave to cool completely. Once the salmon is cool it will be cooked to perfection.

WANT ME TO EMAIL YOU THIS RECIPE?

Enter your details and check your email!

How do you cook Salmon (and other fish?) I’d love to hear your tips in the comments below.

fail-proof poached chicken paleo recipe shredded poultry lunch dinner-min

Recipe: fail-proof poached chicken

/2 Comments/in , , , , /by

I don’t know about you, but I find chicken cooked in the oven can be a bit dry and fried chicken can be a little greasy (not to mention make an complete mess of the kitchen) , so lately I've been poaching chicken instead. This is my favourite way to cook chicken that I'm going to be shredding, or adding to a recipe that calls for pre-cooked chicken.

Recipe: fail-proof poached chicken
Print
Ingredients
  • Chicken (as much as your recipe calls for)
  • A splash of white wine
  • Water
  • A couple of bay leaves
  • A small piece of fresh ginger
  • A few black peppercorns
  • Sea salt
Instructions
  1. Dice the chicken up into roughly equal sized pieces.
  2. Arrange the chicken at the bottom of a pan, trying to make sure none of the pieces overlap
  3. Pour the wine over first, then add cold water until the chicken is completely submerged by about 5cm of water.
  4. Throw in the bay leaves, ginger, peppercorns, then season.
  5. Bring the water to a boil, then when it boils reduce the heat and allow it to simmer.
  6. If you’re going to use the liquid, you’ll want to spoon off the scum that will come to the top.
  7. Simmer the chicken for a few minutes until thoroughly cooked. Ideally, you’ll want to use a meat thermometer to ensure it’s cooked all the way through before removing from the heat, otherwise, test the largest piece to ensure it’s cooked all the way through, and the juices run clear.
  8. Once cooked, drain the chicken pieces and shred, or use as they are.

WANT ME TO EMAIL YOU THIS RECIPE?

Enter your details and check your email!

fail-proof poached chicken paleo recipe shredded poultry lunch dinner-min