Beautiful summer berry salad. Creamy poached salmon served with tart raspberries, peppery rocket, and a zingy dressing of tarragon, ginger, lime and chilli.
Poaching refers to a method of cooking food by immersing it in a pan of simmering liquid. Because water cannot exceed 100°C/212°F, this insulates the food from direct heat. It is a much gentler way of cooking, so is best suited to foods that have a delicate texture or flavour, such as fish or poultry. Three elements are required for poaching food:
- a cooking liquid: stock, milk or water
- an acid: wine, vinegar or lemon juice
- aromatics: onions, carrots, celery or fennel, and herbs
Cooking over direct heat, such as grilling or frying, exposes the surface area to aggressive heat. This creates a tasty browned crust from the caramelised meat sugars, but can also result in over-cooking and a tough, dry interior. Poaching cooks the food evenly throughout, ensuring that the interior stays nice and moist. Because the meat is not browned, the flavour is more subtle – some would say bland. For this reason, the poaching liquid should contain plenty of aromatics, and the food should be served with strong flavours. I love the interplay of aniseed tarragon, tart raspberries and creamy salmon in this recipe.
Tips & Tricks
|Poached Salmon with Raspberry & Tarragon Salad|
for the poached salmon:
for the salad dressing:
for the salad: