[Sca-cooks] Mistakes to Avoid when cooking salmon

[Volker Bach]

On Thu, 08 Apr 2004 15:23:05 -0700, Lorenz Wieland 
<lorenz_wieland at earthlink.net> wrote :

> 
> Which Rumpolt recipe is this? 

Vom Salm 12
 
> It sounds like you're talking about a fairly traditional poached salmon 
> dish.  In that case, you want to cook it in water just under a true 
> simmer (~160-170F), and you definitely want to use either a fish poacher 
> or wrap the fish in cheesecloth so it doesn't fall apart when removing 
> it from the water.  8 to 10 minutes should be about right for a whole 
> cojo, sockeye, or steelheadrew.  A large King salmon might take a bit 
> longer.  If cooking the fish whole, you should take it out before it 
> starts to flake and immediately drop it in cold water or the cool pease 
> broth.  Salmon is a fairly forgiving fish, but does turn very dry very 
> quickly when overcooked. 

Thanks. That's what I thought, but I was also told you can't get carp 
wrong, and I sure managed 

The cheesecloth is a good idea. I won't have a fish-sized pot, so I'll have 
to roll up the beasty.
 
> If you're playing around with it, you might try adding some lemon 
> slices, onions, black pepper, and/or wine to the poaching liquid.  
> That's a traditional preparation that may not go all the way back to 
> Rumpolt, but probably isn't too far off.
 
There is a recipe involving lemons, but that requires the whole fish. Mine 
are minus the head. Pepper certainly goes on.

Thanks

Giano