Poached Salmon with Bourbon and Maple

Name: Poached Salmon with Bourbon and Maple
Yield: Serves 4
Ingredients: 1 , lemon; 2 tablespoons, bourbon or brandy; 3 tablespoons, maple syrup; 2 tablespoons, whole grain mustard; 1 tablespoon, cider vinegar; 1 medium, shallot, sliced thin (about 3 tablespoons); 3/4 cup, water; 4 , center-cut skinless salmon fillets, 6 to 8 ounces each; 1 tablespoon, unsalted butter; 1 tablespoon, chopped chives; , Salt and ground black pepper

11 comments

Appears in Cook's Illustrated May/June 2008, America's Test Kitchen TV

Main Courses

Fish & Seafood

Weeknight

Poaching rarely lives up to its promise to produce silken, delicately flavored fish. We set out to eliminate chalky, tasteless poached salmon for good.

SERVES4

TIME40 minutes

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 ...

This is a members' feature.