Season salmon with salt and slide fillets into oil. Poach gently until flaking, about 5 minutes. Carefully remove cooked fillets from oil and set on a plate. Discard any skin. Add ¼ cup of cooled ...

Only half of the poached salmon and crushed potatoes are used here. The remainder is refrigerated to be made into fish cakes for another meal. See instructions below. Drop the spinach into a pan ...