Salmon Poached in Court Bouillon

Poaching salmon, or poaching most any fish, is an easy way to ensure perfect cooking. The gentle heat, the low temperature, and the fluid environment are a perfect match for the way that fish, delicate by composition, respond to heat. By deep poaching the salmon, you’re less likely to over-cook it or dry it out. The fish that respond best to poaching are the fattier fish with tightly bound muscle fibers, the strong-swimming and meaty fish: salmon, halibut, pike, snapper, and grouper.