Choose a saucepan which will just fit the chunk of salmon you have.
Half fill with measured salted water (using 1 tbsp salt to every 1.2l (2 pints) of water), bring to the boil and add the piece of fish.
Bring back to the boil and simmer gently for 20 mins.Then turn off the heat and allow to sit in the water for a further 5 mins.
To serve, pull off the skin and with a fish slice, ease some salmon off the bone (it will not come off the bone if it is not cooked) and put it on the plate, serve with hollandaise sauce*, new potatoes, asparagus , or peas and a green salad.
*see seperate recipe for hollandaise sauce)
NOTE: It will be good in a warming oven,covered,for about 20mins.
You need to give about 4-6oz fish per person for main course (don’t forget salmon is quite rich). So when buying the piece of fish with the bone allow 8oz per person.
Only take off the skin when you are ready to serve,doing so too early will result in dry salmon.
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