- Pride of Bristol Bay Wild Salmon
- Salt (for seasoning)
- Fresh Thyme (for seasoning, about 1 inch sprig per portion)
- Milk (to nearly cover fish in pan)
Poaching Salmon helps keep it extra moist and is easily adaptable whether you are cooking for one individual or a table full of dinner guests. The Pride of Bristol Bay sells Wild Salmon in both portions and whole fillets. This recipe works for either, and you won’t even dirty a single measuring cup or spoon in the process.
Why leave Santa a glass of milk when what he really needs is some protein to sustain the long night he has ahead of him without weighing him (and the sleigh) down. I have used low fat and whole milk for this and both work equally well. The crazy thing about this recipe is that you would think that the milk would scorch on the bottom of the pan since you are not stirring it, but the salmon is like magic. Well, okay, the salmon is not magic, but it definitely has magical properties, which is one more reason to make this dish for the big man in red.
You may notice that the directions call for a medium-low heat. Well, that is because this is poaching and not boiled fish. Doesn’t poached sound so much fancier than boiled? The lower temperature helps keep the delicate texture intact enough so that you can plate it as a piece rather than a pile of fish rubble. As an added bonus, poaching is a healthy method of cooking because it does not use fat such as oil or butter. That means that you can have some Christmas cookies for dessert!
Wild Salmon Poached in Milk Recipe
Check portion sized pieces of Wild Salmon for pin bones. Season with salt. Place fish in a skillet and pour milk in to nearly cover it. Sprinkle with fresh Thyme leaves, discarding the stem. Simmer on medium-low heat for about 15 minutes. Serve immediately.
How, wasn’t that easy? It makes you want to order a case of Pride of Bristol Bay Salmon to have on hand, right?
Nancy Ingersoll is a recipe developer and food photographer in San Diego, California. Always up for adventure, she learned the art of sauces and soufflés from one of James Beard Award winner Roy’s Yamaguchi’s executive chefs, and her curious spirit has been fed with cooking classes domestically and abroad. Nancy is also known as The Creative Resource and you can find her work on nancyingersoll.com and on instagram as @thecreativeresource.
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