In every episode of Martha Stewart’s Cooking School, learn cooking fundamentals following Martha’s signature step-by-step, how-to teaching process. Be sure to check your local listings to see when this episode will be airing in your area.
Because poached meats are moist and tender yet still mild in flavor, they work well as the basis for numerous salads, soups and light suppers. They’re also famously low in fat. Martha begins this lesson by showing how one of the most healthful and versatile preparations — simply poached chicken breast — can be incorporated into all-American chicken salad sandwiches as well as a Cobb salad. Martha also shares recipes and techniques for poached salmon steaks, and last she reveals the secret to poaching eggs.
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Martha Stewart shares tips on poaching.
Watch This Week’s Cooking Lesson
Martha Stewart explains how to crack quail eggs.
This Week’s Recipe
Poached Salmon Steaks
This poached salmon steaks recipe from Martha Stewart is made with carrots, leeks, celery, bay leaves, and thyme.
- For Court Bouillon:
- 3 quarts water
- 2 medium carrots, peeled and cut into 1-inch pieces
- 1 leek, sliced crosswise ¼-inch thick, white and light green part only
- 1 medium rib celery, cut into 1-inch pieces
- 1 lemon, thinly sliced
- 2 dried bay leaves
- 2 sprigs fresh thyme
- ½ teaspoon whole black peppercorns
- For Poached Salmon Steaks:
- 4 salmon steaks (at least 1-inch thick)
- Coarse salt
- Fresh dill, for garnish (optional)
- Prepare Court Bouillon: In a large saucepan, combine water, carrots, leek, celery, lemon, bay leaves, thyme, and peppercorns.
- Bring to a boil, then lower the heat and simmer 30 minutes, depending on desired intensity of flavor.
- Prepare Salmon: Fill a medium straight-sided skillet with simmering court bouillon. Reserve remaining court bouillon for another use.
- Season salmon steaks on both sides with coarse salt.
- Carefully lower into the skillet. Return liquid to just under a simmer. Cook until the fish is opaque throughout and firm to the touch, 5 to 8 minutes.
- Use a slotted fish spatula to transfer salmon steaks to plates. If desired, remove skin using the tines of a fork.
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