Recipe courtesy of Michael Lomonaco
Episode: Poaching
Save Recipe Print
2 hr 50 min
10 min
2 hr 40 min
4 servings



Tie the peppercorns and dry herbs together in a little bundle of cheese cloth. Combine the liquids in a large pot or skillet. Bring to a boil. Add the vegetables and the herb bundle to the court bouillon ingredients, bring to a boil and cook for 20 to 25 minutes. Reduce to a simmer and add the salmon filets. Simmer, covered, for 10 to 12 minutes. Turn off the heat and allow the salmon to cool in the bouillon. When completely cold, remove the salmon from the bouillon. Drain on paper towels to dry completely. Cover the fish with plastic wrap, and place in a refrigerator to chill for 1 to 2 hours, or until ready to serve. Serve with herb mayonnaise or vinaigrette.;

Get the Recipe

Rainbow Bundt Cake

No painstaking decorating is required for this whimsical dessert.


Perfect Poached Eggs

Recipe courtesy of Alton Brown

Salmon Cakes

Recipe courtesy of Ina Garten

Smoked Salmon

Recipe courtesy of Alton Brown

Blackened Salmon

Recipe courtesy of Alex Guarnaschelli

Oven-Baked Salmon

Recipe courtesy of Kathleen Daelemans

Pan-Fried Salmon

Recipe courtesy of Food Network Kitchen

Corned Beef Hash with Poached Eggs

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories