Boiled Salmon At Its Best
|Hot water||1 Liter (4 Cups)|
|Coarse salt||15 Milliliter (1 Tablespoon)|
|Spices||15 Milliliter (1 Tablespoon)|
|Lemon||1⁄2 Large, chopped|
|Fresh salmon||4 Pound (1 Piece, 2 Kilogram)|
1.Take a large 12 cup (3L ) dish and put hot water, bay leaves, coarse salt, paprika, marinating spices and lemon in it.
2.Put the lid on and heat the ingredients for 15 minutes at HIGH.
3.Meanwhile, take a cheese cloth or cotton cloth, place salmon in it and wrap by sewing.
4.Once the bouillion is heated, put the fish in it and cook in a batch of 500 grams for five minutes at HIGH after covering.
5.Once done, take the fish out and allow it to stay without cover for 20 minutes.
6.Put the fish on serving dish; take off the skin and backbone.
7.Serve warm with Hollandaise, Bercy or egg sauce.
The dish can be served cold by refrigerating and serving it with watercress mayonnaise or any other mayonnaise of choice.
Serving size: Complete recipe
Calories 2173 Calories from Fat 584
% Daily Value*
Total Fat 65 g99.8%
Saturated Fat 10.7 g53.4%
Trans Fat 0 g
Cholesterol 943.4 mg314.5%
Sodium 6226.9 mg259.5%
Total Carbohydrates 20 g6.5%
Dietary Fiber 7.6 g30.4%
Sugars 0.5 g
Protein 364 g728.1%
Vitamin A 99.6% Vitamin C 71.2%
Calcium 41.6% Iron 96.5%
*Based on a 2000 Calorie diet