Saturday, October 20, 2012

Poached Salmon

The evening after the art I made myself a piece of wild caught Alaskan King Salmon. Basically I poached it with onions, rosemary, garlic, lemon and white wine. It was generally a success, though the wine I chose wasn't quite right.
Still, I managed to not overcook the damn thing, which is a constant struggle I face as a home cook: overcooking meats of all kinds.

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