IGA tips and tricks: Poach the salmon

Directions :

  • Prepare a court-bouillon in a large saucepan, strain it, and place in the refrigerator to chill. See our court-bouillon recipe.
  • When the court-bouillon is chilled, add the salmon and bring the liquid to a low boil over medium heat. Leave at a low boil and let the salmon cook for 10 minutes per each 2 cm (1 in.) of thickness, and then remove the salmon from the court-bouillon.

Definition of court-bouillon: A flavoured liquid used to poach, cook, or boil fish and shellfish.