Poaching salmon is a quick and healthy way to cook the fillet and saturate it with a rich flavor. The mark of great poached ...

Season salmon with salt and slide fillets into oil. Poach gently until flaking, about 5 minutes. Carefully remove cooked fillets from oil and set on a plate. Discard any skin. Add ¼ cup of cooled ...

salmon fillets, bones removed and skinned, if you prefer, into the water and maintain a very gentle simmer, lowering the heat to keep the water from bubbling vigorously. It’s better to poach too ...

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 ...

Lay one salmon fillet in the centre of the pastry ... Meanwhile to make the sauce, strain the salmon poaching liquid through a sieve into a jug or bowl. Heat the butter in a small saucepan ...

Place a few thin ribbons of smoked salmon on top of your folded boxty and then a poached egg on top of this. Season the egg with salt and pepper and garnish with snipped chives. Grate the potatoes ...

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 ...