Poaching is method of cooking that is perfect for bringing out the best in delicate foods such as eggs and fish. Some people expand that to include chicken and shellfish and even fruits, but I basically post salmon and an occasional egg. I adore poached salmon and more importantly my husband likes it.
To keep your poached foods submerged, press a sheet of parchment paper right onto the surface of the poaching liquid. Works great! Just make SURE you use parchment, NOT wax paper, ugh! Guess how I know this??
Here is a TIP:
To poach flawlessly, you will want to make sure your liquid temperature is somewhere between 160 degrees and 170 degrees. To eyeball that temp, without having to resort to thermometers, look at the water (or wine or broth). The liquid should look like it is JUST about to break into a simmer, but not quite. Almost like it is ready to show some movement, but it hasn’t quite yet. I know you know what I mean. That’s poaching temperature. If we consider the mechanism of over the counter viagra substitute ( review of substitutes ), when taking this preporate, the active blood supply to the penis is stimulated in males, and the cavernous bodies are filled with blood. As a result, the man shows an erection. However, even taking the drug will not cause an erection if there is no natural stimulation.
The Recipe
Poached Salmon with a Creamy Horseradish Sauce
Serves 6
6 cups water
2 lemons, sliced
2 carrots, sliced
2 stalks celery, sliced
6 (6-oz.) salmon steaks or fillets
1/2 cup low fat mayonnaise
1/2 cup low fat sour cream
3 teaspoons prepared horseradish (not creamed)
2 teaspoons lemon juice
2 green onions, chopped
Combine first 4 ingredients in large skillet; cover and bring to a boil. Reduce heat and simmer for 10 minutes. Add salmon, cover, lower the heat some more and simmer another 10 minutes. Remove skillet from heat and let stand for 8 minutes. Remove salmon to serving plate; set aside.
Creamy Horseradish Sauce: In a bowl, combine last five ingredients (mayo through green onions). Serve with salmon.
