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.
- 4 wild salmon fillets
- 3 spring onions, trimmed
- 2 teaspoons whole black peppercorns
- Squeeze of fresh lime
- Sea salt
- 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.
- Add the spring onions, peppercorns and lime, then the sea salt.
- 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.
- 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.
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How do you cook Salmon (and other fish?) I’d love to hear your tips in the comments below.