DiscoverKitchen Curious: Poached salmon is elegant, but so simple
Keep your meat thermometer close at hand and cook according to the internal temperature and not according to the time. At 110 degrees the salmon will be rare. For a perfect medium, wait until it reaches 125 degrees. If the salmon develops small white bubbles on the surface, you have cooked the salmon to a temperature above 140 degrees. The bubbles are not fat. They are albumin, a completely harmless protein. The fish is a bit dry, but still perfectly edible.
The best part about this recipe is the miso-based marinade. You can find miso in the grocery store’s refrigerated shelf. This salty umami goodness gift is paired with honey and soy sauce to add both sweet and savory flavors to the salmon. It’s so delicious you can even use it to marinate chicken.
