Poached Salmon is moist and tender, can be eaten hot or cold, and can be used in many other dishes such as rice bowls, Ochazuke, and onigiri. Poaching involves slow cooking the fish in a hot liquid bath. Hot water is usually used for poaching, but For this Japanese style poached salmon I use Konbu Dashi flavored with vegetables. After cooking the fish, the soup can be served along with the fish as a flavorful side dish.
When I make poached salmon, I use a deep poaching method, that involves fully submerging the fish. So a large deep pot is needed to poach the fish, both to ensure that the fish, stock and aromatics have room to fit, but also to ensure that when the fish is added to the stock that the temperature does not drop significantly.
When poaching fish, always use scaled and deboned fillets with the skin on one side. Poach fish is extremely tender and tends to break apart easily so it needs to be handled gently, especially when being removed from the pot. The shin will help hold the fish together, and salmon skin is both nutritious and delicious.
I love to use Poached Salmon in bento boxes. Poached salmon keeps for three or four days in the refrigerator, and you can refrigerate the salmon in a container in about 1/4 inch of broth to help retain the moisture. The salmon can be refrigerated and eaten cold and is delicious with a creamy dill sauce or mixed into sushi rice. There are many ways to enjoy poached fish – it’s up to you how creative you want to be.
If you have any ways that you like to enjoy poached fish, I’d love to hear about them. Just drop me a line or leave a message in the comments section below.