Poached Salmon/Sauteed Tuna

From: i000702@disc.dla.mil ( sam frajerman,sppb,x3026,)

Date: Wed, 1 Sep 93 10:37:49 -0400

I poach small salmon filets, approximately 6 ounces, by putting

about a half inch of water in a small, 5-6 inch frypan, covering

it, heating the water to simmer, then putting in the filet

covered for four minutes. That's it and of course, you can add

whatever seasoning you like to the salmon or to the water. I

apologize for being so basic, but for years I was

afraid to try poaching even though I adore poached salmon, so I'm

telling you exactly how to do it and how easy it is. The four

minutes leaves the center uncooked and very juicy. If there's

skin, it usually sticks to the pan, and if you run hot water over

it as soon as you remove the salmon, it'll wash/scrape right off.

I've taken to letting the filet cool off a bit and cutting it

into inch and a half wide pieces and adding to a salad including lettuce

(any kind) good tomato, nice ripe avocado, red onion, croutons,

and any tasty dressing.

amyl

http://www.cs.cmu.edu/~mjw/recipes/seafood/fish/salmon/poached-salmon.html [12/17/1999 11:53:49 AM]

Seafood Recipes