Poached Salmon Recipe
For a country surrounded by sea on three sides, it can be said that we consume very little fish. This is not just a matter of habit or taste; fish prices in our country also have a serious impact on this issue.
In addition to the phosphorus, iron and iodine contained in the fish, salmon is known for its high omega-3 content. Salmon is a fish with intense flavour, pink flesh, oily and suitable for all cooking methods. Since it comes from cold seas, it will be much lighter if you do not fry it due to the large amount of oil it has stored in its body.
Fish is actually a food that should not be overcooked and should only be eaten when it is raw. Likewise, the salmon is cooked at the point where it changes from dark pink to light pink. Any extra time dries out the fish and robs it of flavor.
Grilling, baking and paper baking techniques are cooking techniques that you may encounter frequently. The technique we will share with you today is a practical, healthy and odorless technique that you can safely use in your diets and serve with a sauce when you are not on a diet.
- 3 pieces salmon fillet
- 2 cloves of garlic
- 2 sprigs of parsley
- 2-3 slices of lemon
- 1 teaspoon of salt (can be reduced or increased)
How to Make Poached Salmon Recipe?
- Add half-full water to a shallow pot. Add parsley and lemon and boil.
- When it boils, add the salmon. Cook, taking care not to let it fall apart. 10 minutes will be enough.
- Remove the cooked salmon from the stove and serve. Your poached salmon is ready. Bon appetit.