I am trying to eat more salmon. I need to get some omega 3. All this hype about omega 3 is scaring me. It’s some guilt thing. The media makes me feel like I will croak if I don’t eat omega 3. My hair will fall out, my teeth will drop like the coins on a Vegas slot machine and I will be an old woman in a rocking chair in the next 5 years. Okay, okay I am sucked in. I will eat some fish!
In a cooking class I attended at The Art Institute, we made poached salmon with a royal glacage sauce (a creamy sauce that took quite a long time to make) but tasted heavenly. We poached the salmon in Ziploc bags.
We stirred up a hot mix of liquids and then poured it into a bag with the fish. The fish was ready in 10 minutes.
Shocked at the simplicity of this, I bombarded the chef with questions. Are you sure it’s okay to eat? What about salmonella? Don’t you think we should leave it in longer? The chef calmed me down. No, there is no salmonella in salmon (how ironic!).
I decided to try the salmon in a bag technique at home. I thought I would try a different recipe, one that I found in an old issue of Food and Wine magazine. The salad was mediocre, but the salmon was unbelievable. It was flaky, tender and moist.