For a good chunk of salmon: Place skin side down in cold liquid. Bring to a simmer (not a boil) and simmer very low for 10 minutes. Remove from heat and let sit — it will cook for 10 minutes more as it cools. The liquid can be water with garlic or sage, court bouillon, or white wine. When it is “just done,” the center will be 115 F.
Copyright 2018 Margaret Meps Schulte. All rights reserved.