Perfectly Poached Salmon

It has been awhile since I last posted an entry, so let's start with something easy and simple today. There are more professional methods of poaching salmon, but the method I will show you is so easy and yields the same results.

Start by butterflying a small fillet or (what I did was) purchase those small fridge packs of salmon. And lay a thin layer of salmon on a piece of (heat resistant not regular) plastic wrap on your cutting board, then sprinkle it with salt & pepper and place a couple of fresh parsley leaves (or any herbs you like, such as dill). Then, simply roll up the fillet like a cylinder and tie off the ends with kitchen thread.

 Bring a pot of water to simmer (when bubbles begin to form at the bottom) and not boiling, then turn off the heat and drop your wrapped salmon into the simmering water for 7 minutes uncovered. After 7 minutes, take the bundles of cooked salmon out and let them rest for 1 minute until the center reach an internal temp. of 50°C to be cooked through yet still soft. Lastly, throw the bundles into ice (cold) water to stop them from cooking and cut open the bundles.

 Voila, Enjoy!