|
Poached Salmon
6 green onions or 3 shallots
2 cloves garlic, minced
1 tablespoon butter
3 1/2 pounds salmon, cut 1 inch thick
1/2 cup (or more) chicken broth
In a large frying pan, cook onions and garlic in butter, stirring, until limp, about 3 minutes. Add broth; bring to boil. Arrange fish (we used Norwegian farm-raised salmon) in a single layer, skin side down. Cover pan, reduce heat and simmer. Here are the approximate times, according to thickness: 1/4 to 1/3 inch, 3 to 4 minutes; 1/2 to 3/4 inch, 4 to 6 minutes; 1 to 1 1/2 inch, 8 to 12 minutes. (Ours took 15 minutes, and we added additional chicken broth, as it evaporated.) It is done when it flakes and it no longer looks raw inside. It should remain moist, though. Makes 6 generous servings.
Adapted from Sunset Magazine (October 1981)
Thursday, September 23, 1999
|
