Part 3/7:
Butter Preparation: The secret to the butter-poached salmon lies in how the butter is applied. The host demonstrates how to slightly melt the butter to avoid it separating, making it easy to brush on the salmon. He introduces Flor de Sal, a prized salt from France, to enhance the fish's flavor.
Next, he applies a layer of the creamed butter on top of the salmon, ensuring it will melt slowly as the fish cooks, creating a succulent, flavorful dish.
Cooking Technique: The host stresses the importance of cooking the salmon at precise temperatures to achieve a perfectly moist result. He recommends an internal temperature of 125 to 130 degrees Fahrenheit for medium-rare salmon and advises checking the fish frequently to avoid overcooking.