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How to Poach Salmon in Milk

author image Natalie Smith
Natalie Smith is a technical writing professor specializing in medical writing localization and food writing. Her work has been published in technical journals, on several prominent cooking and nutrition websites, as well as books and conference proceedings. Smith has won two international research awards for her scholarship in intercultural medical writing, and holds a PhD in technical communication and rhetoric.
How to Poach Salmon in Milk
Salmon steaks poached in milk become tender and juicy. Photo Credit Zedcor Wholly Owned/PhotoObjects.net/Getty Images

Salmon poached in milk is an old Welsh recipe. After poaching, the salmon is eaten in a variety of ways, from a cold snack with bread to a warm meal covered with parsley sauce. Milk gives fish a silky smooth texture; after your salmon is poached in milk, it will literally melt in your mouth. Because salmon poached in milk is not frequently served in restaurants, it will be a welcome change from grilled or broiled salmon for your dinner guests, or for a quiet meal with your family.

Step 1

Heat the milk over high heat in your large pot. When it begins to boil, add the salmon steaks and salt them to taste.

Step 2

Reduce the heat to medium and simmer your salmon for 15 minutes for each pound of salmon in the pot.

Step 3

Serve the salmon immediately after they have finished cooking.

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