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Poached Salmon: how far in advance?

I need to bring poached salmon to a seder on Tuesday night. I cannot prepare it on Monday or Tuesday. Can I poach it on Sunday and refrigerate it on its serving dish until Tuesday evening? Thanks in advance!

asked by Tarragon about 4 years ago

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13 answers 6672 views
0a62c55f 38bb 4f00 aefc 1de6685070d9  stringio
added about 4 years ago

NO! Every hour it sits, it changes texture and flavour. If you must poach a salmon, poach it immediatly before the event.

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 4 years ago

Thank you - I should have added that the salmon will be served cold on Tuesday, so it will have to be poached somewhat in advance anyway.

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4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added about 4 years ago

Another NO! You need to cook it on Tuesday. In fact, you should do it AT the event. Roasting it MIGHT allow you to cook it just before you go to the event, but salmon is not a "do-ahead" dish.

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0a62c55f 38bb 4f00 aefc 1de6685070d9  stringio
added about 4 years ago

Not that far in advance though!

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 4 years ago

I wouldn't have expected these responses, actually. Does everyone agree that poached salmon can't be made ahead of time? What if you keep the liquid stored separately?

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 4 years ago

Thanks ATG, I was surprised too. I've poached salmon 12 hours in advance and a day in advance, and both times it was well received. I've now done some research. Thomas Keller says to refrigerate the salmon for up to a day in the poaching liquid. I'll probably try that overnight, then plate the salmon in the morning (well wrapped, of course). Hopefully it won't be too bad.

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 4 years ago

Thanks ATG, I was surprised too. I've poached salmon 12 hours in advance and a day in advance, and both times it was well received. I've now done some research. Thomas Keller says to refrigerate the salmon for up to a day in the poaching liquid. I'll probably try that overnight, then plate the salmon in the morning (well wrapped, of course). Hopefully it won't be too bad.

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 4 years ago

I'd venture to say you would be okay making it at least 1 day in advance, maybe 2. Though, I guess Keller would know best. I'd be wearier with other types of salmon preparations, which I think should be done relatively close to serving.

0a62c55f 38bb 4f00 aefc 1de6685070d9  stringio
added about 4 years ago

I never thought of holding it in the liquid. That is an excellent tip. If it works, I change my statement.

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1097a5b5 1775 4eec a8ea 7421137b65dc  image 2 apples claire sullivan 2
amysarah

amysarah is a trusted home cook.

added about 4 years ago

I've poached many salmons one day ahead. Has always been fine, in terms of both flavor and texture. Never tried to reheat it - has always been with the intention of serving it cold.

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 4 years ago

Thank you Amysarah, that does seem to be the consensus. I won't try to 2 day idea, at least not for this one!

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added about 4 years ago

I don't care who says it's okay. I wouldn't do it more than one day ahead. Are you serving it cold in the aspic the poaching liquid will create? I'd like fresh dill in that...

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 4 years ago

Thanks June - consensus seems to be one day. I'm not serving it in the aspic, but I'm serving it with a cold sauce that will have fresh dill in it.

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