Salmon poached in hard cider from American Home Cooking: Over 300 Spirited Recipes Celebrating Our Rich Tradition of Home Cooking by Bill Jamison and Cheryl Alters Jamison

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Notes about this recipe

  • Yildiz100 on March 06, 2017

    I used three 5.3 ounce filets in place of whole salmon, and I reduced the other ingredients to 1/3 of the original. This was better than plain baked salmon with lemon and butter, but I am not completely convinced that it is worth the extra effort. That said, I would make it one more time with two modifications to see if they make a difference. I would try a different brand of apple cider (my husband picked up Angry Orchard, which had an unpleasant artificial apple smell) and I would try leaving a little of the bacon in the cooking liquid with the salmon to achieve a smokier flavor. Poaching is a great technique for salmon-it really helped the flavors permeate the fish.

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