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Place all the ingredients except salmon, salt and sauce in a large skillet (a straight-sided one works well for poaching) and bring to a simmer.
Season the salmon pieces with sea salt to taste. Gently transfer the salmon pieces to the pan, skin side down, beginning with the thickest piece and ending with the thinnest. Cover the skillet and simmer over very low heat until the salmon is just cooked through, about 5-6 minutes. Do not boil.
Transfer the salmon to a serving platter by removing the thinnest piece first and the thickest piece last. Allow to cool slightly and serve immediately with cucumber-yogurt sauce or cover and refrigerate until ready to serve.