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Forum
-> Yom Tov / Holidays
-> Succos
watergirl
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 Tue, Oct 22 2024, 1:27 pm
You are trying to poach salmon and do it so that the onions are cooked through at the same time. I’m sure the flavor is good, but I cannot imagine how tough it would be after all that time. Why not just do it over the stove? And use frozen onions because they cook faster.
I googled and cannot find any recipe (I’m looki my at heimish and non) that tells you to cook the salmon longer than 30 minutes tops.
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amother
Blonde
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Tue, Oct 22 2024, 8:48 pm
| amother OP wrote: | Maybe my people don't google... these recipes go by word of mouth.
My little humble recipe is a combination of my mother's my mother's sister that is a caterer and my sister's mother in law that lives across the ocean. 
(And my own laziness to cook in a pot or on the stove.) |
I do this every week and have the same issue. I bake it on 375/for around 2:45 mins. I then put on a glove while it’s still warm scrape the white part off and it’s fine.
Do u think cooking up the water will make a difference?
I always use boiling water only so essentialy it’s already hot’ish.
Ps my fish is also soft and very good.
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amother
Brickred
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Tue, Oct 22 2024, 8:58 pm
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Op can you share your recipe please? That looks like the kind of salmon dh would love.
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