Place salmon filet( not straight from the fridge unless your fridge is already too "warm" to begin with ) in a deep heatproof container( I just use disposable aluminium ). Boil stock( very salty ) with seasonings, herbs and spices and quickly pour over the salmon. Immediately seal with foil. Leave to "poach" - 10 mins for every 1cm of thickness. If you want it sort of rear, halve the time. Discard the stock.
I use this method employing Thai seasonings and serve it with chilli-ginger mayo. The other possibilities, however, are numerous.
You can also poach in warm oil but you'll need a thermometer. Serve this with a nice non-oil salad.
by curryman
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