We received this quick, easy, error-proof recipe from customer Andrew Fabricant, who wrote us to say, “I think the best [method] by far is to poach salmon, but I don't see that on your web site.”
He's right about that oversight, so here's his simple recipe for succulent poached salmon. Thanks, Andy!
“In a shallow sided pan, sauté some olive oil, garlic, and juice from half a lemon. Add salmon [fillet] and add just enough water to barely cover the salmon. Bring to a boil, then reduce heat to a very gentle simmer. Add a bay leaf, cover, and poach for about 10 minutes per inch of thickness. You will have the best salmon.”