This is how I do poached salmon - lightly seared to get some colour on the surface (because I can’t get past the extra flavour points) then finish cooking it by poaching in what tastes like a Thai Coconut curry sauce - except it’s a whole lot easier to make than most curry sauces! Love the way the salmon absorbs the flavour of the sauce and by gently poaching, the flesh stays super juicy. . This is one of the hidden gems on my website that readers who discover it are VERY fond of. It’s very, ver

This pot is perfect for poaching fish #fish #kettle #poach #cookingmethod #culinaryschool | Bob Morano