Poached Salmon with Bourbon and Maple
9 comments
Appears in Cook's Illustrated May/June 2008, America's Test Kitchen TV
WHY THIS RECIPE WORKS
For a poached salmon recipe with supple salmon accented by the delicate flavor of the poaching liquid,—in under half an hour— we came up with some tricks: Using less poaching liquid allowed us to cut back on the vegetables and aromatics in ...