Cold Poached Salmon

By Andrew Zimmern Posted May 06, 2013
Cold Poached Salmon

Photo © Stephanie Meyer

Congrats to F&W contributing editor Andrew Zimmern, who just won the 2013 James Beard Foundation Award for Outstanding TV Host!

Boiling Water 101 was a class I taught for 10 years at a local school in Minnesota. This recipe was one I designed to teach a basic skill but also deliver complex flavors and serve as a touchstone for family meals or entertaining. You really need to practice braising/poaching/blanching as often as you can because wet-heat cooking is much more subtle than dry-heat cooking but so much easier. Recipes like this will change your outlook on cooking for sure. Get wet! SEE RECIPE »

See More of Andrew Zimmern’s Kitchen Adventures


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