I need to poach salmon on the stovetop for someone who can't have any oil (hence the poaching.) I've tried it a few times, and the flavor is good, but the fish turns very stiff and hard. The salmon I use has been previously frozen, if that makes a difference. (Of course, I thaw it before cooking.) Has anyone had this problem? What am I doing wrong?
Food styling tricks guaranteed to blow up your Insta feed
How to Take the Ultimate Ice Cream Photos
Watch Our Bake Off Live!
Summer Must-Reads from Food52
The Magical, Drug Test-Resistant Poppy Seeds
The Trader Joe’s Product Causing a Furor in Britain
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)