Cold Poached Salmon; a beautiful whole side of salmon, slowly poached with aromatics and herbs, cooled then presented on blanched asparagus and served with fresh horseradish and dill mayonnaise. I love cooking salmon this way. The flesh is juicy and tender, and the mouthfeel is not as oily as when you grill the fish. The flavour is then lovely and subtle, and teams so well with blanched green vegetables.
Is poached salmon healthy? Yes, this recipe is very good for you! It’s high in protein, low in carbs and sugar, and it’s a great way to incorporate healthy fats into your diet.
Poaching the salmon
Bring your poaching liquid to a simmer over medium heat, and cook the fish for 10 minutes or until the centre of the fish seems opaque and it flakes easily when prodded with a fork. Do not bring the liquid to a rolling boil – keep it at a simmer. When the fish is done, remove it from the liquid with a slotted spatula.
As you poach the fish you might notice some ‘white stuff’ coming out of the flesh. The white stuff on salmon is called albumin. Albumin is a protein that occurs in the fish. It’s in a liquid form when it’s raw, but coagulates and becomes semi-solid when it’s heated, whether that’s in the oven, on the stove, or on the grill. Simply scrape it away to reveal the clean flesh underneath.
Cold Poached Salmon with Dill & Horseradish Mayonnaise | A beautiful whole side of salmon, slowly poached with aromatics and herbs, presented on blanched asparagus and served with fresh horseradish and dill mayonnaise.
3 cups Vegetable or fish stock
1 small White Onion
3 Celery Sticks - chopped into battons
1 Tbs Whole Black Peppercorns
Handful Fresh Dill
1-1.3 kg Side of Salmon - skin and pin bones removed
Horseradish & Dill Mayonnaise
1 Lemon juiced
1 Free Range Egg
1 cup Light Olive Oil
1 Tbs Horseradish puree
2 Tbs Chopped Fresh Dill
1) In a fish poacher or a pot large enough to hold the salmon, combine the stock, onion, celery, peppercorns and dill. Add 3 inches of water and bring to a boil.
2) Add the salmon fillet (it should be fully submerged) and bring the water to a simmer. Cover and simmer gently over low heat until the salmon is just cooked through; about 8 to 10 minutes
3) Turn off the heat and let stand for 5 minutes. Using 2 spatulas, carefully transfer the salmon fillet to a large platter.
4) Dab off any white bits and let stand at room temperature for 15 minutes.
5) Cover loosely with plastic wrap and refrigerate until cool.
6) Make the horseradish and dill mayo while it cools. (refer to video for instructions)
7) Garnish the salmon with lemon slices and dill sprigs, and serve with the horseradish and dill mayo.
We recommend side dishes of grilled asparagus, steamed broccolini or mixed greens salad.