Cold poached salmon may be summer’s best meal: a make-ahead that’s ready for lunch on the deck or patio whenever the time’s right. Notice that the salmon poaches here at LOW pressure to preserve the meat and keep it from overcooking.
Look for a salmon fillet without a thick fat end and a thin, belly flap end. (Have the fishmonger cut an even piece from the middle of the fillet.) Also, make sure the pin bones have been removed. Run your fingers lightly over the fillet — careful! — to feel for them. Use cleaned tweezers to pull them out of the fish. Or ask that fishmonger to do the deed for you. If the salmon has been previously frozen, make sure the meat is not splitting and cracking but is intact and solid. Finally, fattier salmon (such as Atlantic) poaches better than leaner salmon (such as sockeye).
Categories: SUPER EASY / QUICK RELEASE / CAN BE GLUTEN-FREE
• Because of the size of smaller salmon fillets, this recipe will not work well in a 3-quart cooker.
• If you don’t want to use wine, use 1-1⁄2 quarts (6 cups) vegetable broth, but also add 1 teaspoon granulated white sugar to the sauce mixture.
— Bruce Weinstein and Mark Scarbrough
Excerpted from The Instant Pot Bible by Bruce Weinstein and Mark Scarbrough, © 2018 Bruce Weinstein and Mark Scarbrough. Published by Little, Brown and Company | Hachette Book Group. Photos by Eric Medsker