Stop Cooking Salmon the Wrong Way — Try This Old IRISH Trick

Stop cooking salmon the wrong way. The white curd that seeps out of your salmon in the pan is the fish telling you the heat is too high, and by the time you see it, the inside is already going dry. My mother cooked salmon with no oven and no frying pan, in a farmhouse kitchen outside Ballycroy in County Mayo. All she had was a pot of salted water and a fire she took it off. It came out soft, pink and moist all the way through, every single time. In this video: The old Irish way to poach salmon fillets on any cooker, with the heat switched off How much salt goes in the water, and why you won't need any at the table Exact timings for thick fillets, thin tail pieces and wild sockeye What that white curd really is, and how to stop it How to tell your salmon is done without cutting it to pieces The old way with a whole fish for a crowd Warm with butter and new potatoes, or cold as an Irish salmon salad And how a nine-pound salmon landed on our table the same week the sergeant came to Sunday dinner Tell me in the comments: what was the fish in your house on a Friday, and where was home? Nana Bridie's Kitchen. Old Irish kitchen wisdom from a County Mayo farmhouse, written down before it goes. #salmon #poachedsalmon #irishcooking #irishgrandmother #oldfashionedcooking