Poaching salmon is a quick and healthy way to cook the fillet and saturate it with a rich ... To achieve this, poach your ...

Only half of the poached salmon and crushed potatoes are used here. The remainder is refrigerated to be made into fish cakes for another meal. See instructions below. Drop the spinach into a pan ...

Serve with some boiled potatoes and green vegetables. Place the salmon fillets in a microwave-safe dish and pour over the milk. Cover the dish with cling film, ensuring it does not touch the food ...

1 whole salmon 2.5-2.75kg/4lb 15¼oz-6lb 1oz: 1 whole salmon 2.5-2.75kg/4lb 15¼oz-6lb 1oz 1 onion, chopped: 1 onion, chopped 2 bay leaves 2 bay leaves 4 tbsp white wine vinegar: 4 tbsp white wine ...

If you can't get hold of it, buy a regular side of salmon and poach it at home. To do this, fill a deep pan with cold water. You can also add wine or lemon juice (not too much) and sliced onions, bay ...

Salmon is among the best meat to poach, and placing it in a broth is a simple way to add moisture. For this method, however, ...

Soften finely chopped leeks and cloves chopped garlic in butter and olive oil over a low heat. Pour in cups cream, season and simmer for 5 minutes. Place portions of salmon into the cream and poach ...

You know those annoying white tendrils you get when you poach an egg? Well ... white layer that always forms on top of my oven-baked salmon. They shared that the film is made up of albumin ...

Slice the salmon fillet into 4 equal slices lengthways and ... Take the salmon slices and gently poach in the soy liquor pan for 1 minute then carefully turn. Scatter over the sliced spring ...

Poach for 4-5 minutes until just cooked. Cook the noodles according to pack instructions, drain and divide between two soup bowls. Sit a salmon fillet on top of each stack of noodles. Add the fish ...