Poached Salmon Recipe

It’s light, easy to make and very tasty. Check it out.

• • 4 salmon steaks, each weighing 8 ounces
• • 1 ounce regular, salted butter
• • 2 ounces thinly sliced white mushrooms
• • 2 ounces hard cheese (cheddar or any other hard cheese will work)
• • ½ cup partly-skimmed milk (should just cover steaks in pan)
• • 1 ounce all-purpose flour
• • ½ tsp good quality Dijon mustard (can use up to 1 tsp if necessary)
• • Freshly grated good quality Parmesan cheese
• • Salt and black pepper to taste

Poach over medium heat for five to ten minutes until fish is cooked. When cooked, the steaks should be tender enough that the meat will come away from the bone. To test, insert a knife next to the bone and see if the flesh will come away. If it does easily, remove the bones and set them aside, then take the fish and place the steaks in a heat proof dish.

As the fish cooks, melt the butter and stir in the flour. This will create a roux. Stir it until it is smooth and, when it is, add the grated cheddar or other hard cheese. Add mustard and mushrooms and continue to stir until the cheese has melted.

Pour the sauce over the fish in the heatproof dish. Sprinkle the fish with parmesan cheese and heat under a broiler until the fish has become evenly browned.

This recipe serves 4 people.

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Check out another poached salmon recipe (and other easy fish recipes)