Cooking Salmon
Instructions
Bring this all to the boil, take it off the heat, add your fish, cover and leave to cool.
That's it. Who said cooking fish was difficult?
Once cold, the skin will easily peel off the fish and you can either decorate it with finely sliced cucumber (to look like scales) and mayonnaise, or simply serve it, which is what I do.
If you do want to present the "whole" fish, you might want to remove the bones to make it easier to serve. This is not really as difficult as you might think, although a little care is needed.
First remove the skin from the body of the fish, but leave the head whole. Then, using a fish slice and your hand, carefully remove the top fillet (the half nearest the head) and lay it, skinned side down, on your serving dish. Do the same with the flesh at the tail end. Check for any small bones and remove them.
You can now see the entire backbone. Snip this off at the head and tail, carefully remove it from the bottom half of the fish and discard it.
The rest is very easy. Put the bottom fillet on top of the one already on your serving dish, replace the head and tail in their correct position and disguise the joins with piped mayonnaise and/or sliced cucumber.
You can now decorate to your hearts content and in whatever fashion you wish. Just be sure to cover over any damage to the fillets caused by your handling of them.
