Cold poached salmon

This dish is best using whatever wild salmon looks great and is affordable (whether fresh or fresh from frozen); coho, for instance. (We're not generally fans of farmed salmon). This recipe is for an entire side of salmon (one whole fillet), but you can follow the same instructions to poach just a piece of one, or several individual portions — the poaching liquid is just salted water, and the cooking time is about the same. (If you’re using a flatter single piece or pieces, poach for 8 or 9…

A side of poached salmon is hassle-free and always a showstopper. Andrew Zimmern concocted this recipe to teach kids how to poach salmon while infusing it with flavor. To finish, the salmon is chilled and served with a light and tangy cumin-caper yogurt sauce.

This Cold Poached Salmon recipe is from the Cook'n recipe organizer recipe collection

Pretty Poached Salmon with a flavorful Cucumber-Dill Sauce – the perfect make ahead entrée for a festive luncheon or dinner party.

Add salmon, know for its omega-3 fatty acids, to your dinner rotation. This tender poached salmon gets extra flavor from a creamy classic dill sauce. —Patti Sherman, Schenectady, New York

This make-ahead recipe is easy to prepare thanks to the microwave, although it can also be done in a pot on the stove-top. Just make sure to gently poach it in a simmering bath of liquid, not a hard boil, so the salmon stays intact.

Featuring a whole poached fish as the centrepiece of your dinner table is sure to impress. Find out how to make cold poached salmon with tuna mayonnaise at Tesco Real Food.

Your poached salmon is only as good as your broth, and we got you covered! Simmered with fresh herbs and flavorful broth, this poached salmon is fresh, healthy, and we just love it served cold on salads. Bon appetite!

Poaching rarely lives up to its promise to produce silken, delicately flavored fish. We set out to eliminate chalky, tasteless poached salmon for good. For a poached salmon recipe with supple salmon accented by the delicate flavor of the poaching liquid—in under half an hour—we came up with some tricks: Using less poaching liquid allowed us to cut back on the vegetables and aromatics in the broth, saving preparation time; adding alcohol to the liquid lowered its boiling point, creating steam…

This recipe is by Craig Claiborne And Pierre Franey and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.