This week, Roy found a lovely side of salmon at the markets. He was hosting a lunch for some friends who are pescatarian, which means that they eat seafood, but no other meats, and thought the salmon would be perfect. The question was, how should he cook it? Roy found another friends recipe for poaching a side of salmon in his recipe box, and thought it would be fabulous – he knows just how delicious this poached salmon is. So this week, Roy Creates Perfect Poached Salmon.
You Will Need:
- A side of salmon
- 1 onion
- 1 lemon
- A knob of ginger (Roy used a piece of ginger about 3 centimetres square)
- Dill sprigs (to taste – Roy used about 7 sprigs)
- Fish stock (or white wine if you prefer)
- Optional – garlic
Method:
- Start by slicing the onion into rounds and breaking these apart. Spread the onion in the base of a baking tray large enough to hold the salmon
- Slice the lemon, and cut into halves. Roy removed the seeds too, as these can be a little bitter. Spread the lemon over the onion
- Peel the ginger and cut into thin slices, then place these over the lemon and onion mix
- Wash the dill and put this into the baking dish
- Lay the salmon on top of the mix of onion, lemon, dill and ginger.
- Season with salt and pepper to taste
- Add enough fish stock to just come up over the sides of the salmon
- Add small dobs of butter, scattered over the salmon
- Tightly cover the tray with foil
- Place the dish into the oven and cook for 30 minutes. Check the fish, and continue cooking if required (it depends on your taste as to whether you might prefer to cook it a little longer)
- Cool the fish in the liquid and, when cold, transfer to a serving platter. Roy served his salmon with finger limes, but if you can’t get these, lemon or lime is just fine!