Cold Poached Salmon with Lime-Ginger Sauce

I have never been disappointed by this poaching recipe, and salmon cooked this way is so versatile for salads, sandwiches, Sushi Bowls ,and other quick dishes. So go ahead and make the full 3 pounds, regardless of who’s coming to dinner.

1 whole salmon, 3 pounds or larger, gutted, gilled, and scaled; one 3-pound crosscut section from a larger salmon; or one 3-pound fillet, skin on (but scaled)

2 heaping tablespoons salt

1 tablespoon minced or grated fresh ginger

2 tablespoons peanut or vegetable oil

2 tablespoons soy sauce

6 tablespoons freshly squeezed lime juice

3 tablespoons minced fresh basil or chervil leaves, plus more for garnish (optional)

• Put the salmon in a pot large enough to hold it (a deep roasting pan works). Cover the salmon with cold water and use aluminum foil to make a lid for the pan if it doesn’t have one.
• Add the salt and bring to a boil. Immediately turn off the heat and let the salmon sit in the hot water for 10 minutes for a fillet, up to 30 minutes for a large whole fish.
• Check for doneness by peeking near the center bone, using a thin-bladed knife; do not overcook. Remove the fish from the water, drain, and
• Meanwhile, whisk together the ginger, oil, soy sauce, lime juice, and 3 tablespoons minced herb. Drizzle some of this over the fish. To serve the salmon, insert the tine of a fork under the skin at the midline of each side of the fish, then run it lengthwise, splitting the skin. The skin will peel off easily.
• Take the salmon off the bone in the kitchen or at the table, using a spoon and following the natural contours of the fish. Garnish with more of the herb if you like.hill for up to a day before serving.

MAKES: 4 to 6 servings

TIME: 30 minutes, plus time to chill