Cooking Fish in Saladmaster
Poaching and Pan-Cooking are two simple techniques for fish cookery.
Poaching: Cooking in liquid retains the moisture of fish, especially skinless fillets.
In saucepan or skillet, add enough liquid (water or broth plus wine, if desired) to cover fish. Place over medium heat and bring to a simmer. Gently, add fish. Cover; when Vapo-valve™ clicks, remove pan from heat. Do not lift lid. Poach 10 minutes per inch of thickness at the thickest part.
Pan-Cooking: This technique works well for fillets or small whole fish and fish steaks.
A) Place fish and small amount of liquid (wine, broth, sauce or whatever recipe calls for) in skillet. cover and cook over medium heat until Vapo-Valve™ clicks, reduce heat to low and cook until fish tests done. Allow 10 minutes per inch of thickness measured at the thickest part, total cooking time.
B) Preheat skillet over medium heat 2 to 3 minutes, until a few drips of water splashed in pan bead and dance. Add fish, cover and cook until Vapo-Valve™ clicks. Reduce heat to low and cook until fish tests done, allowing 10 minutes per inch of thickness at the thickets part, total cooking time.
Pan Seared Salmon with Crispy Skin
2 salmon fillets skin-on and descaled
avocado oil* for searing
Preheat 11 inch skillet over medium heat for 3-5 minutes (3 minutes for gas stoves, 5 for electric).
Add enough oil to coat the bottom of the pan, about 1-2 tbsp. The oil should shimmer.
Season the skin of the fish generously with salt, then test your piece of fish by touching the very end of it to the pan. If it makes a hissing sizzling noise, that means the pan is sufficiently hot. Go ahead and lay the fish down in the pan, always away from you so the oil doesn't splash.
Let the salmon cook for 90% of the time on the skin side. The salmon I get is usually about an inch thick, cook it for 5 minutes on the skin side.
Season the top of the fish with salt, then flip it over to cook for 15-30 seconds on the other side.
Serve and enjoy!