Chinese Poached Salmon 水煮三文鱼

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Well, yes, I will admit that title is a bit of a stretch since salmon is far from a popular everyday food in China. Be that as it may, one of the things a person can do during this crazy COVID time is to occasionally make a nice meal for oneself. It is more than simple nutrition. I view it as a means of emotional self-care.

 

Salmon was on sale this morning during early-bird hours at the supermarket. I bought a one-pound fillet for seven dollars and ninety-eight cents. At nine o’clock sharp I drove to the once-a-week local farmer’s market and picked up some decent early-season tomatoes and a few crunchy, thin-skinned cucumbers. A stand on the way out had some baby onions, and I snagged a small bundle of those as well.

 

A piece of salmon is an investment. I never eat it all at one sitting. After it’s cooked, it will form the nucleus of several tasty meals during the early part of the week: Part of a colorful pasta salad, part of a salmon and avocado sandwich on whole wheat toast. But tonight, for starters, I simply poached it.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sliced a couple stems of celery along with the small onions. Could have added some carrot if one had been available. Smashed a clove of garlic with the side of my knife and sliced a thumb of ginger without removing the skin.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Put these flavoring ingredients into a shallow pot with three cups of water and a half a cup of white wine. This is barely enough to cover the fish. Added half a lime, sliced and gently squeezed, two bay leaves and a teaspoon of salt. This poaching liquid is called a “court bouillon” and it gives the salmon a touch of additional flavor without overpowering it.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The usual method is to bring the stock to a boil before adding the fish. This makes it all too easy to overcook the fish. So instead today I used the “cold start” method, putting everything together before setting the pot on the heat. This approach is described here if you would like to know more about it.

 

Brought the pot to a boil over medium heat and immediately turned it down to the lowest setting. Cooked it uncovered for three minutes with only occasional small bubbles rising to the top. (A minimum “simmer” setting.) After three minutes I gently turned the fish over.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

After three more minutes I checked the internal temperature with an instant read thermometer to make sure it had reached the target of 115 degrees F. Lifted it out with a slotted spoon. Laid it in chunks onto a bed of tomatoes and cucumbers that I had already salted and drained of their excess water.

 

   

 

 

Made a simple dipping sauce of mayo, a dash of mustard and a squeeze of lime. Had a side dish of steamed rice. Ate it all with chopsticks so I could pretend I was back in Kunming.

 

I usually strain and save the court bouillon since by now it has a good deal of flavor. Tomorrow or the next day I will add a sliced pepper and use it to poach a batch of jumbo shrimp.

 

Good eats are strong medicine in keeping the COVID blues at bay. 

[ropmop]

Looks delicious, simple is best