Edwin Adkins

Culinary Support

“If you want to serve the fish at a higher core temperature, avoid increasing oven temperature too much"

Recipe by Edwin Adkins

Poached Salmon

Ingredients

1 Side of salmon with skin 15 gr Fine salt (per kg fish)

Preparation

1 The salmon is trimmed and the bones are removed 2 The fish is salted and left for minimum 30 minutes to let the salt go into the fish 3 Put the salmon with the skin facing up in a tray and put in oven 4 When the alarm sounds from the oven, the salmon is cooked and you can easily remove the skin

Cook using the following cooking steps

Preheat - Steaming function - 65°C - 50% fan speed

Then load the oven and insert the probe (optional extra at standard ovens) in the thick part of the salmon - probe temperature 54°C

Relevant trays

Imperial® tray 20 mm

After cooking

If you want to serve the fish at a higher core temperature, avoid increasing oven temperature too much. E.g. if you want a core temperature at 75°C have the oven set at 80°C. This way you avoid drying out the fish.

Download recipe poached salmon

Edwin Adkins

Culinary Support

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