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Preparation Time: 10 min
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Cooking Time: 15 min
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Poached fish, whether whole (wrapped in cheesecloth to help transfer it from pan) or possibly fillets, can be served warm or possibly chilled.
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To serve this salmon warm, poach it till just cooked as desired.
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To serve chilled, stop poaching before it's cooked completely; the salmon will cold down in the liquid, that cooks it further.
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1.
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For poaching liquid, put ingredients in non-aluminum, 10-inch saute/fry pan.
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Heat to boil over high heat; simmer over medium heat, uncovered, 10 min.
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2.
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For salmon, place single layer of fillets in poaching liquid.
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Place a piece of parchment paper or possibly foil directly over salmon.
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Simmer till cooked as desired, about 3 to 6 min, depending on thickness of fish.
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If serving warm, use spatula to transfer fish from liquid to hot serving dishes.
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If serving chilled, let fish cold in liquid.
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When cold, use spatula to transfer to storage container.
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Strain poaching liquid and pour about 1/2 c. over salmon to keep it moist.
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Store remaining poaching liquid in refrigerator up to 3 days or possibly freezer as long as 3 months to use again for fish and/or possibly shellfish, adding liquid and more ingredients as needed.
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3.
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To serve warm, spoon hot salsa on salmon.
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To serve cool, let salsa refrigeratein refrigerator.
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Remove poaching liquid from around chilled salmon.
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Top salmon with chilled salsa.
