Poached Individual Salmon Steaks, Medallions, or Fillets

While they may not make as dramatic a presentation, pieces of salmon are much easier to manage than whole salmon. You need far less poaching liquid and you don’t need any special equipment—you can use a sauté pan with straight sides or a low-sided pot. For the poaching liquid you can use the traditional vegetable broth (court-bouillon, see recipe) or just some salted water simmered for about 10 minutes with a bouquet garni of parsley, bay leaves, and thyme