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.
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.
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.)
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.
