Try Simple Poached Salmon Filets or Whole Poached Salmon. The firm texture and generous fat content of salmon make it one of ...

In addition to perfectly poached eggs, fish also lend themselves ... Scoring the skin is the secret touch that will put the whole dish together. But unlike the crispness the skin gets when pan-searing ...

The mark of great poached salmon is a beautiful pink color with a deliciously tender ... With poaching, you'll need to cover the entire salmon fillets in the oil, so going through a whole bottle won't ...

Whole salmon are usually gutted ... It can be grilled, baked, pan-fried, deep-fried or poached and pairs well with many flavours. It is excellent poached and served with hollandaise sauce ...

As potatoes cook, prepare salmon. Add approximately 3 inches of oil to a wide pot. (You may need more or less oil depending on the thickness of the fillets. Aim to just cover them.) Warm oil over ...

Try Simple Poached Salmon Filets or Whole Poached Salmon. The firm texture and generous fat content of salmon make it one of the best kinds of fish for the grill. When buying salmon for grilling ...

A whole side of salmon or a large fillet makes an impressive presentation at the table or set out on a buffet, and has the added benefit of allowing everyone to take only as much as they will eat ...