Salmon poached in milk is an old Welsh recipe. After poaching, the salmon is eaten in a variety of ways, from a cold snack with bread to a warm meal covered with parsley sauce. Milk gives fish a silky smooth texture; after your salmon is poached in milk, it will literally melt in your mouth. Because salmon poached in milk is not frequently served in restaurants, it will be a welcome change from grilled or broiled salmon for your dinner guests, or for a quiet meal with your family.
Step 1
Heat the milk over high heat in your large pot. When it begins to boil, add the salmon steaks and salt them to taste.
Step 2
Reduce the heat to medium and simmer your salmon for 15 minutes for each pound of salmon in the pot.
Step 3
Serve the salmon immediately after they have finished cooking.
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