Poach (pressure cooker alternative)
- Ready In:
- 15mins
- Ingredients:
- 4
- Serves:
-
1-100
ingredients
- 2 slices lemons
- 2 slices onions
- 1 sprig parsley
- peppercorn
directions
- Cover salmon steaks or fillets with boiling salted water.
- Season with 2 slices lemon, 2 slices onion, a sprig of parsley and several peppercorns.
- Bring to boil.
- Cover, reduced heat to simmer and begin timing.
- Allow 10 minutes poaching time per inch of thickness measured at its thickest part or cook until salmon flakes when tested with a fork at thickest part.
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RECIPE SUBMITTED BY
Chef Luis Aguilar
Minneapolis, Minnesota
Executive chef and co-owner of Chef Luis International, Inc.,
The Dancing Gourmet, Minnesota's premier NUEVO LATINO CATERER, was born in St. Paul, MN to Mexican parents and moved to Minneapolis in his early childhood. After high school he moved to South Florida to pursue a career in ballroom and latin dancing.
The critically acclaimed "Warehouse District" is where Chef Luis set the Mpls restaurant scene on fire with his innovative hot sauces, "Backdraft & Tropical Fire" and now his approach to Latin Cuisine...
Latin cuisine occupies one of the first places among the world gastronomies, due to its exceptional richness and the enormous variety of its ingredients. Its originality is closely linked to Mexico’s history, for it is the result of the merging of two great cultures --the Mesoamerican and the Spanish-- and constitutes a splendid manifestation of the Latinos’ temperament and creativity.
Now the "MINNEAPOLIS LATIN" is blazing a trail with his cuisine in Catering to Mpls & St. Paul. Opened since February 1997, and at the Officers' Club Chef Luis already has the critics raving. An endless source of energy, he is working on a dual language cookbook for his style of cuisine.
Click on the link below for his interview with an author/screenwriter
http://www.prweb.com/releases/2004/2/prweb106570.htm