Poached Fresh Salmon with Egg Sauce
Salmon are not only delicious to eat, but are remarkable fish. During their saltwater migration, salmon can cover an average of 18 miles a day, but they can push themselves to swim up to 34 miles a day when necessary. This makes for a robust, flavorful fish that remains relatively firm even after boiling. In Betty Crocker’s Dinner for Two Cook Book (1958), you’ll find the following poached salmon recipe. This simple recipe delivers a delicate, flaky fish with a subtle flavor of aromatics. Poaching the salmon in a court bouillon ("coor bwee-yon") of vegetables and herbs ensures a moist and tender result, perfect for a light lunch or a dinner entrée. The following portion is for one serving, so multiply it as needed.
- ½ lb. salmon
- 1 onion, sliced
- 1 carrot, sliced
- Several sprigs of parsley, snipped
- 2 whole cloves
- 1 bay leaf, crumbled
- 2 peppercorns
- 2 tbsp. salt
- A little lemon juice or vinegar
Cut ½ lb. salmon into serving pieces and tie in cheesecloth. Lower into boiling water to cover, to which you have added the remaining ingredients. Simmer about 10 minutes per pound, until salmon flakes easily with a fork. Serve with Egg Sauce.