Poached Salmon with Bourbon and Maple

Name: Poached Salmon with Bourbon and Maple
Ingredients: 1 , lemon; 2 tablespoons, bourbon or brandy; 3 tablespoons, maple syrup; 2 tablespoons, whole grain mustard; 1 tablespoon, cider vinegar; 1 medium, shallot, sliced thin (about 3 tablespoons); 3/4 cup, water; 4 , center-cut skinless salmon fillets, 6 to 8 ounces each; 1 tablespoon, unsalted butter; 1 tablespoon, chopped chives; , Salt and ground black pepper

Main Courses
Fish & Seafood
Weeknight

Appears in Cook's Illustrated May/June 2008, America's Test Kitchen TV

Poaching rarely lives up to its promise to produce silken, delicately flavored fish. We set out to eliminate chalky, tasteless poached salmon for good.

SERVES 4

TIME 40 minutes

Why This Recipe Works

This is a members' feature.