Poached Salmon for the Famished Laborer

Bizu Butter-Poached Salmon

March 6, 2010 – Bizu, Greenhills – Another perfect order of Butter-Poached Salmon. Poached salmon is easy enough to execute, but hardly anyone knows how it’s supposed to turn out. It’s such a delicate fatty fish it’s already perfect raw as sashimi. There’s nothing I revile more than overcooked salmon.

This particular dish was cooked all the way through, but not enough to render succulent, melt-in-your-mouth flesh into the consistency of eraser.

A good steak of salmon from Cold Storage is my indulgent quickie meal. I’d come home with just one of these after a long day for a quick lemon-butter steamed salmon dish.

Place the steak on foil; a smattering of butter and EVOO (extra virgin olive oil); the teensiest bit of salt and white pepper and dried thyme. Add the juice from half a lemon, but throw in the peels for added flavor (just remember to remove before serving). Fold the foil so the package is completely sealed, and poke a few holes to let steam escape. After 10-15 minutes in the oven toaster, it’s time to indulge!

Nothing can be simpler to prepare. It remains – to this day – my quickest “gourmet” meal.

Thanks to themarklim for Bizu food photos, and runfastrussia for the company.