Cooking Salmon

BEFORE COOKING:

We completely thaw the frozen salmon. We clean it, rinse it, and cut it into portions. If cooking the salmon whole, we prepare it by removing the gills (they would impart a bitter taste).

WE COOK:

We place it into a boiling vegetable broth (with plenty of onions), or a mixture of water and white wine, water and milk, or simply wine. The liquid may cover the fish up to half its height. We simmer on low heat so as not to break the delicate flesh: fillets and steaks – for 25–30 minutes, very large pieces or the whole fish – for 50–60 minutes. We add garlic crushed with salt and sugar. Optionally, add lemon or onion slices, peppercorns, dill, marjoram, tarragon, thyme, and other spices. Dried mushrooms can also be added to the broth. Cook it under a tight lid. The salmon is done when it turns a lighter color and the flesh separates easily.

AFTER COOKING:

Carefully remove the cooked fish with a slotted spoon. The cooking liquid is ideal for making a sauce.

SERVING SUGGESTION:

The cooked fish tastes excellent with a butter sauce, a dill sauce, or olive oil with chives or mint. It is served with coleslaw, salads, or alongside rice, potatoes, lentils, or millet groats.

Enjoy your meal!