Recipes Ingredients Seafood Recipes Salmon Recipes Poached Salmon Steaks 3.3 (6) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 25, 2022 Print Rate It Share Share Tweet Pin Email Servings: 4 Ingredients For Court Bouillon 3 quarts water 2 medium carrots, peeled and cut into 1-inch pieces 1 leek, sliced crosswise ¼-inch thick, white and light green part only 1 medium rib celery, cut into 1-inch pieces 1 lemon, thinly sliced 2 dried bay leaves 2 sprigs fresh thyme ½ teaspoon whole black peppercorns For Poached Salmon Steaks 4 salmon steaks (at least 1-inch thick) Coarse salt Fresh dill, for garnish (optional) Directions Prepare Court Bouillon: In a large saucepan, combine water, carrots, leek, celery, lemon, bay leaves, thyme, and peppercorns. Bring to a boil, then lower the heat and simmer 30 minutes, depending on desired intensity of flavor. Prepare Salmon: Fill a medium straight-sided skillet with simmering court bouillon. Reserve remaining court bouillon for another use. Season salmon steaks on both sides with coarse salt. Carefully lower into the skillet. Return liquid to just under a simmer. Cook until the fish is opaque throughout and firm to the touch, 5 to 8 minutes. Use a slotted fish spatula to transfer salmon steaks to plates. If desired, remove skin using the tines of a fork. Rate it Print