

Saw a neat tip today for poached salmon that had you place the salmon in the poaching liquid skin up, but only use enough liquid to cover the flesh, leaving the skin exposed, and place it under a low broiler to poach, so you get tender poached salmon with crisp skin.
Not a dish I make often and my partner abhors the skin (Monstrous, I know) but it seemed like a good tip!


Nana Visitor, Terry Farrell and Nicole de Boer.
I’d love to get one from Avery Brooks, but I don’t think he does that anymore.