Good Lifestyle

Salmon is one of the most popularfish, competing with meat to be one of the American favoritesprotein. It is a reasonable price and packaged with proteins of the muscular building andomega-3 healthy. And it tastes well when it's just slightly slightly cooked and fresh.

The delicate poached salmon is perhaps the most delicious way to prepare the fish. We talked with Matthew Gaudet, chef of cookingRochambeau in Boston, and formerlyEleven Madison ParkFor his tricks and tips to get the perfect poche every time.

What is the best way to cook salmon?

The most important thing with the baking salmon is to go low and slowly with your pot or stove, explains Gaudet. This is how you avoid dry and sparkling fish that ask you why you tried to make salmon stencils in the first place.

"You never want to see bubbles increase. So, many like anyunder a vacuum The kitchen or something like that is a constant temperature, "says Gaudet." We want to keep it around 160 degrees, the oil. In this way, one, your herbs are not bitters ... you Do not want to have bitterness. You just want the flavor to pass through the oil and salmon. "

If in doubt, low and slow is always better than too much spinning your salmon, so be patient!

How do you know when the poached salmon is finished?

You have to look at the cooking time, says Gaudet. "You probably need to check it and let it go about eight to 10 minutes, then you start checking it. And then in the best way, I find, is the cake tester or a slight cutting instrument, maybe it's is a ticket peak. " A small fork also works to test the fish. If the salmon begins to move easily when you perceive it, it is ready to serve.

How should you grab your salmon?

The key here is to use fresh herbs, if you can, from a farm stand or market. "Do what you can with what you had," said Gaudet. And be sure to take into account the herbs when making the liquid to poach your salmon.

"In poaching and thinking about poaching liquids, I put everything in, then the stems and all that is included, especially green," said Gaudet. "Thyme rods are fun, things like that. But Cilantro stems, tarragon stems, parsley stems, leaves and all, including. It's all the flavor."

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What should you search when shopping for salmon?

The most important thing? Wild or durably salmonBreeding salmon. "For poaching salmon, I like having a piece with a certain amount of density, a thicker cut in the middle of the lanyard," says Gaudet. "So, not a piece tail, not a head case. In this way, you have the ability to stay intact and you can cook it super slowly."

There, you have it: when it comes to poached salmon, low and slow is always the answer. And now that you know how to cook the salmon perfectly, try your hand at one of theseDelicious salmon recipes.