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I poach small salmon filets, approximately 6 ounces, by putting
about a half inch of water in a small, 5-6 inch frypan, covering
it, heating the water to simmer, then putting in the filet covered
for four minutes. That's it and of course, you can add whatever
seasoning you like to the salmon or to the water. I apologize for
being so basic, but for years I was afraid to try poaching even
though I adore poached salmon, so I'm telling you exactly how to
do it and how easy it is. The four minutes leaves the center
uncooked and very juicy. If there's skin, it usually sticks to
the pan, and if you run hot water over it as soon as you remove
the salmon, it'll wash/scrape right off. I've taken to letting
the filet cool off a bit and cutting it into inch and a half wide
pieces and adding to a salad including lettuce (any kind) good
tomato, nice ripe avocado, red onion, croutons, and any tasty
dressing.
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