Use a "court bouillion"....which means short...which means made in a jiffy.
Put some water in a sauce pan....let's say a quart. Add a small onion cut into fourths...skin too ( gives flavor they say) a rib of celery cut into 2 inch chunks, a carrot, washed and cut into chunks, and a bay leaf or 2, a few pepper corns and I also add the stems from a bunch of parsley...and about 1/2 a lemon, sliced.
Simmer for about 30 minutes to an hour....and use that to poach the salmon....and if you want to....a cup of a dry white wine added as you add the fish is Oh, so good!
Linda C

I can't really say I use a recipe, but I usually use a bit of vegetable broth and a good dry white wine diluted with water and then depending on what's growing in the garden, fresh dill or tarragon.

You can use almost any liquid, depending on the fish. I've used just plain salted water and lemon or herbs, white wine and vegetable broth, court boullion, cider, even used diluted orange juice once when I was experimenting (with salmon).

We love marinating and then baking salmon in the oven in Marilyn's Gourmet Sauce....somewhat similar to a Teriyaki sauce and very additive. Here's my photo and Marilyn's recipe:

Marilyn's Gourmet Sauce :

1/2 cup low sodium soy sauce
1/2 cup honey
2 cloves garlic; minced
1 teaspoon ginger (fresh or dried)
1/4 cup red wine (or Mirin)
1/4 teaspoon fresh ground pepper

Whisk all ingredients together. Allow to sit at least 1/2 hour to blend flavors.
Use on salmon, chicken or pork

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SharonCb

Ditto the above suggestions. Whatever stock herbs and veggie stock I have on hand (dill is a favorite), and I always add a cup or two of white wine.

I haven't poached a salmon in ages. Thanks for the reminder. I think I'll use that for an appetiser this weekend.

AM
The Dinner Chronicles

I have a couple of other questions too. Should the salmon pieces be covered by the pouching liquid? I'm assuming I'd need to keep the liquid at a gentle simmer. Is that correct? Thanks for all your help & suggestions.

Linda's concoction is similar to what I use to poach fish. The main thing is to cook the liquid for a while before adding the fish so the flavors meld. Something acidic (like half a lemon and some white wine), something aromatic (black peppercorns and bay leaf), herbs to your taste (thyme, parsley). Carrots and celery optional. I throw in a little butter as well.

You do need enough liquid to at least barely cover the fish.

Poaching is a very easy way to cook fish. It's fairly forgiving timewise (a fish poached too long is still edible; a fish fried too long is cardboard) and no- to low-fat. The acidity of the liquid cuts a little of the fishiness, while the fish absorbs some of the aromatics. It's an excellent way to prepare both mild flavored fish as well as more strongly flavored fish.

You don't need a special fish poacher to poach fish, but they are quite handy if you do it a lot. The only advantage is that the poacher makes efficient use of liquid, so you don't need as much liquid as in an open pan, and the slotted false bottom makes it easy to put the fish in and take it out. A simple one would cost $30-$40, and I see no reason at all to get anything but a cheapo unit. You're just using it to simmer, anyway.

Here is a link that might be useful: fish poacher

"fish poacher"? Something I've never missed. Large slotted spoon works really well. I would also check with the restaurant for a bit of guideline as to what they poach their salmon in; there are so many variables in what cooks use (they all work well, IMHO). Ive seen some cooks use just plain water, maybe a little lemon or white wine.

I have poached whole sides of salmon for large parties many times. It is really quite easy and makes an impressive presentation. Poached salmon is also good served at room temperature so it works well on a buffet table. The best advice I can think of is to start with the freshest fish you can find. And wild salmon tastes better than farmed.

Lindac's court boullion is a very good poaching liquid for salmon.

The procedure is so simple. The only equipment you need is a large foil pan, cheese cloth and regular aluminum foil. Yes, you can put a simple foil pan over the burners of a gas stove. If you are nervous about doing this, double up and use 2 pans. A fish monger I used years ago swore by this method and once I tried it I was sold too.

Put a very large foil pan across two burners, put some onion and carrot slices in bottom, lay cheese cloth over veges and up the sides of the pan, put the salmon fillet on the cheese cloth, drape the sides of the cheese cloth over the fillet, pour in the court boullion to cover fish, cover pan with foil and simmer over low heat (both burners on)for about 20 minutes. (You will have to judge the 'doneness' by inserting a knife into the fish).

Use the cheese cloth to remove the fillet from pan. Just pick up draped over edges with the tines of a fork. Once the cheese cloth is out of the water it will not be hot so you can handle it easily to lift the fish on the cheese cloth without breaking it). You want to remove the fish to a large platter immediately and let it sit for another 10 minutes or so. The fish will continue to cook for a few minutes after removal from the liquid. If you leave it in the hot liquid it will over cook and the taste will suffer.

Sometimes the thickest part of the fish is rare while the outer edges are closer to well done. In my opinion it is better to serve fish a little rare than over cooked.

I dress the whole poached salmon fillet with cucumber slices, dill sprigs, red onion slices, cherry tomatoes or olives. I serve a creamy dill dressing on the side.

Shambo: Add a little Muscatel , And take a few sips while cooking.
By the time it's done the flavor will be great.

Did you ever make Baked Salmon Cakes ?????

SharonCb: You big Showoff !!!
Lou

Just barely covered and gentle simmer. You got it!