A beautifully poached piece of salmon is clean tasting and light. There's only one rule: Don't overcook.

Simple Poached Salmon

carrots,

celery stalk,

onion,

lemon, thinly sliced

salt

salmon fillets (6 ounces each and about 1 inch thick)

In a large, deep, straight-sided skillet or heavy pot, combine carrots, celery, onion, lemon, 1 1/2 teaspoons salt, and 6 cups water. Bring to a boil; reduce to a simmer, cover, and cook 8 minutes.

Season salmon with salt and gently lower into simmering liquid (liquid should just cover fish). Reduce to a very gentle simmer. Cover and cook until salmon is opaque throughout, about 5 minutes (longer for thicker fillets). Using a wide slotted spatula, remove salmon from liquid.

This is easy, delicious and elegant!  I didn't have celery, so used dried celery leaves instead and added a glugg of white wine and some thickly chopped leeks as well.  Served on top of lightly dressed greens, along with a baguette, it was a perfect lunch.  PS - save the poaching liquid and freeze for a fish stock for homemade chowders and soup!

I made this just as it was written. No changes. It came out perfect. I am not a fish eater. I have found the perfect mildest salmon is very light pink and has white colored lines (fat?) between the flesh. As stated above. DO NOT OVERCOOK.  Thank you Martha Stewart!

My mother used to poach a w[filtered] salmon, with the skin on, very similarly and now I do the same.  A wonderful way to serve this is to put the veggies through the blender until very smooth, season to taste with salt, paprika, pinch of nutmeg, and serve as a sauce with the salmon - delicious and doesn't waste the lovely veggies.

I would love trying salmon like this, but I'm scared it will be "fishy."  Any thoughts from anyone concerned?

i bought salmon that had the skin still on and i left it on, peeling it carefully off after plating. it was so easy and delicious. i think i'll use the method a lot from now on, and maybe tweak it a bit, using asian flavours to make the poaching liquid (shallot, ginger, garlic, kaffir lime leaf) or a scandinavian touch with a big sprig of fesh dill, with the thick stalk,  popped in when i add the fish.

What a great recipe! The celery is an excellent addition that negates the need for the salt (for people looking for less sodium in their diet.) Add a little extra to the initial boiling process and serve as pictured.  I seasoned with Saltless Lemon Pepper. Tastes great!

First time poaching salmon &amp; it turned out great.  I added a cup of white wine to the broth, used a large shallot instead of onion &amp; added fresh ground pepper to fish &amp; broth, a little garlic powder, onion powder &amp; parsley to the broth.

Delicious and so easy!  I followed the directions exactly and the salmon wasn't tough.  I just put the fire on the lowest it would go and took it out at exactly 5 minutes. It had a nice flavor as well.

We had this the other night and it was really delicious. Even my kids ate quite a bit of it. The trick is to not over cook it. I set the timer and took the fish out exactly at five minutes.

OK, the trick here is to put the salmon when you put the other ingrediants bring over to a boil. When the liquid starts boiling, take the skillet off the burner and let the salmon cook for 5 to 8 minutes. It comes out nice and soft!

I tried this recipe but the salmon came out "tough". I am thinking I need to cook it for a shorter time.  It was delicous otherwise.

Romona,
Publisher, kitchencarts360.com

simple poached salmon

Prep Time: 10 minutes

Total: 25 minutes

Author : Martha Stewart

Ingredients

Instructions

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