Originally Posted by JMediger
Looks yummy! I have lots of salmon in the freezer from the last time Monte went fishing on Lake Michigan and am terrified to cook it! He was the official fish cooker ... You have inspired me Laurie!
If you want to serve it cold in salad or whatever you could do worse than borrow my families method with salmon. It works for any size from a whole fish to a portion for one. It's a very old technique for cold salmon.
Wrap your salmon in foil of baking parchment with a slice or two od lemon and some dill if available. place in a saucepan/pot which is just big enough for the salmon to fit comfortably but not to get lost in it. Cover with cold water and a lid and bring to the boil, bubble for a few seconds (or a minute for a large whole salmon) then turn off the heat and put at the back of the stove or out of the way where no-one will lift the lid to take a look. Do not remove the saucepan lid. Allow the pan and its water to get completely cold (if cooking a whole fish this could take all night).
Take the fish out off the cold water and unwrap and find a piece of cold salmon just right to eat.
If cooking a large piece of salmon for a party you could dispense with the paper or foil and in place of the cold water use a (cold) court bouillon. You'll need a fish kettle for a whole salmon - My fishmonger lends me his so ask yours if you need it.
The method works because of the amount of water used and the length of the time it takes to cool.