Poached Pink Salmon
“Nothing is more precious to us here in the Pacific Northwest than our iconic wild BC salmon. Of the five salmon species that call this place home, pink is the most under valued, and arguably the most sustainable. Its mild flavour lends itself wonderfully to a light poach, and either served warm or cold, it is the perfect accompaniment to your favourite summer salad.”
- Chef Robert Clark, Chief Culinary Officer, Organic Ocean
2-4 portions pink salmon, 5 oz or 150 grams each
- 2 cups white vinegar
- 4 cups water
- 6 tbsp kosher salt
- 1 tbsp mustard seeds
- 2 whole cloves
- 1 tsp whole peppercorns
- 3 whole bay leaves
- 1 whole cinnamon stick, 1 inch piece
- 1 whole chili pepper, your preferred heat
- 1 tbsp dried tarragon
- 1 medium yellow onion, diced
Lay the salmon filets in a casserole dish, maintaining some space between each piece. Leave the fish out for 30 minutes before cooking.
Meanwhile, bring the poaching liquid ingredients to a boil and simmer for 10 to 15 minutes.
Remove the poaching liquid from the heat and immediately pour through a strainer, over the pink filets, making sure to completely cover the fish by ½ an inch.
Note that you may have extra liquid, depending on the size of your dish, or the thickness of the fish.
And that’s it. The fish will poach gently, and the liquid will cool down enough to stop cooking when the fish is done.
You can serve the fish warm, or cool the fish down and store in the liquid in the fridge for a couple of days.
Serve with your favourite seasonal summer salad or vegetables.