You don’t have to worry about drying out fish when it’s cooking in liquid! This preparation is so delicate and subtle—you can taste the aromatics that are in the cooking liquid, but it doesn’t take anything away from the flavor of the salmon. Remember that you’re poaching, not boiling: The liquid should be below the boiling point or the fish can get rubbery.
from Recipes - Health.com https://ift.tt/2UX5k9O via februarysveryowndp3 on tumblr.com
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