I read about it years ago in the LA Times and haven't made salmon any other way (well, I have grilled it once or twice). I'm lazy - I figured I'd get the answer here. Poach the fish for a minute or so, then remove from heat and let it cook off heat. Makes a luscious, rare poached fish. Is there a culinary term of art for this technique? Hope I'm in the right place to post this question. ;-) (hmmm, the "cool" smiley face doesn't quite do it.)