I took the salmon that Tom gave me last Saturday, he intentionally brings up different foods because he knows it drives me crazy finding new ways to cook up anything.
After a full day or three of searching the Internet and leafing through my fishy smelling cook books, trying to find a different way to cook this salmon. I decided to poach the salmon fillets in a briny french style liquid. Why? cause I've never done it before. I always just season the fish with some type of peppery, lemony, olive oil and garlicy stuff. So today I made a poaching liquid.
The house smelled of mint, garlic and the whole array of pickling spices.
It almost overcame the wet farm dog smell that is so ever present, Almost!
I only bring this subject up to tell ya, the broth was pungent and very aeromatic but the end result was, well, it just tasted like salmon.
A few years ago I put a slab -o- salmon in one of those Alder Smoking bags and it was really good.
This poaching method I will never do again.
Well Mabey in just plain old sea salted water.
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