Light but fully satisfying, chilled poached salmon can be prepared with little time and fuss, and leftovers lend themselves to many improvisations. Salmon’s grain, and thus texture, is perfect for this method and its oils help keep the fish moist. The author recommends buying the fish whole and poaching it, scales on, for an additional layer of protection and moisture, as well as a guarantee that the fish is good-quality. He explains the poaching process, how to dress it, and he includes main and garnish recipes.