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Poached salmon is a popular dish that can be found on the menus of many restaurants. The dish is simple to make and can be made with either fresh or frozen salmon. The most popular way to serve poached salmon is with a lemon wedge and dill, but there are many other ways to enjoy this healthy and delicious fish.
Poached salmon originated in Scotland, where the fish was commonly poached in the rivers. The dish then made its way to England, where it became a popular dish in the country. In the United States, poached salmon was introduced by the English and quickly became a popular dish on the east coast.
Today, there are many different recipes for poached salmon. Some recipes call for the salmon to be poached in a court bouillon, which is a type of broth made with vegetables, herbs, and spices. Other recipes call for the salmon to be poached in water or white wine.
When making poached salmon, one of the most important things to keep in mind is to not overcook it. Salmon is very delicate and can overcook in a matter of minutes. To ensure the salmon is cooked correctly, place it in a pan of cold salted water and bring it to a gentle simmer. Once the water starts to bubble, set a timer for three minutes. After three minutes, check the salmon to make sure it is cooked to your desired doneness. If it's not cooked enough, simmer for an additional one to two minutes. Once the salmon is cooked, remove it from the pan and serve it immediately.
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