Anyone tried poaching Salmon in the dishwasher?

[huntergirl270]

I know it can be done. Seen it on t.v. but what seasoning would/have YOU use(d)

I really want to try it just for kicks. I think I would vacuum seal it after seasoning?

Any suggestions?

[Gateholio]

Yeah, here is my suggestion:

It's insanely easy to poach salmon in a pan.

I know it can be done, but presumably if you have a dishwasher at your disposal, you also are located in a kitchen with an oven and pans...

[goatdancer]

Poaching salmon is illegal. Besides, I don't think you'll find any in a dishwasher.........

[mark]

I just love how the shortened title on the homepage can be so misleading sometimes!

[Dirty]

Gate,

What are your recommendations for poaching salmon? I love poached Chinook Salmon. I cut it into steaks with the skin on and poach it in spiced white wine. Any tips for heat, when to put the fish in, and how to spice it/ what to poach it in. I have also heard of poaching in cream. A friend that is a commercial fisherman go me on to the poached fish. It cooks really fast, and is especially good with fresh fish. One thing I would like to learn is how to make a reduction afterwards to drizzle on the salmon.

[2slow]

I sure would not eat anything cooked in a dishwasher. Most units don't fully drain water out of the discharge pump and during the fill process or rinse process that dirty water can be siphoned back into the unit then would be sloshed onto your salmon your trying to cook Yuk

[Gateholio]

Gate,

What are your recommendations for poaching salmon? I love poached Chinook Salmon. I cut it into steaks with the skin on and poach it in spiced white wine. Any tips for heat, when to put the fish in, and how to spice it/ what to poach it in. I have also heard of poaching in cream. A friend that is a commercial fisherman go me on to the poached fish. It cooks really fast, and is especially good with fresh fish. One thing I would like to learn is how to make a reduction afterwards to drizzle on the salmon.

You can poach in anything, including cream, olive oil and even duck fat.

The key is to use a liquid that puts flavour in to the salmon, rather than leaching it out.

Most fish is poached in a "court boullion" - some sort of stock, usually flavoured wiht herbs, lemon, white wine, pepperorns.

FOr a real treat, cook a bunch of mussels in a pan with a bit of white wine and reserve the liquid. Add some white wine to the liquid and poach your fish in that.

Generlaly you want it to "gently" simmer, not boil. Boiling will make it tough. Too long cooking time will make it dry. Use just enough liquid to keep it mostly suspended- don't completely cover the fish in liquid. Use a lid or piece of foil to cover.

[Dirty]

Thanks Gate,

Could you poach in the juices from pan fried Scallops or Shrimp, similar to the mussels?

[30-378-magnum]

i wouldnt eat anything cooked in a dishwasher

[newhunterette]

one thing I learned with poaching fish is to wrap the herbs and spices you would like it seasoned with such as lemon, dill, pepper what ever your taste and wrap the fish with the seasonings in plastic wrap - then put the fish into the poaching bath of water and the seasonings are locked into the fish and it doesnt get dried out, it stays perfectly cooked and perfectly flakey almost like a boil in a bag type idea.