French-Style Poached Salmon
From: Jean-Claude B., Montreal, Quebec, Canada
Comments: Oven: 700 watts
Preparation time: 8 minutes
Cooking time: 8 to 12 minutes
Waiting time: 6 to 8 hours, if servign cold
In France, it is normal to use a salmon steak for this dish. When salmon is not available, I use fresh cod or haddock.
It is served cold, along with a classic French green sauce.
Servings: 3 to 4
IngredientsPreparation
  • 1 tablespoon [15 mL] olive or vegetable oil
  • 4 to 6 salmon steaks
  • Grated rind of 1/2 a lemon
  • Juice of 1 lemon
  • 6 peppercorns, crushed
  • 1 medium-size onion, peeled and quartered
  • 1 tablespoon [15 mL] pickling salt
  • 1 cup [250 mL] water
  • Brush the bottom of a square, 12-inch [30-cm], dish with olive or vegetable oil.
  • Arrange salmon steaks in dish, side-by-side, without overlapping.
  • Sprinkle with lemon rind and pour in lemon juice.
  • Sprinkle with peppercorns; top with onion quarters.
  • Sprinkle with pickling salt inot water; pour all around fish.
  • Cover and poach salmon steaks in microwave on 'MAXIMUM' for 2 minutes per salmon steak.
  • Leve to rest for 10 minutes.
  • Uncover and leave salmon to cool, in cooking liquid.
  • With a slotted spoon, remove salmon steaks from dish; skin salmon if needed.
  • Arrange salmon onto a serving dish.
  • Completely top salmon with a French green sauce.
  • This dish can be refrigerated for 6 to 8 hours.