Whole Poached Salmon
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Ingredients35 m servings 421
Original recipe yields 2 servings
- Combine wine, onion, celery, peppercorns, and bay leaf in a fish poacher. Place poacher over 2 burners on the stove.
- Rinse fish under cold water, stuff the cavity with dill and lemon slices, and place on the rack in the pot. Cover and bring slowly to a strong simmer (don't boil at any point). Cook until fish easily flakes with a fork, being sure not to overcook, about 20 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C). Drain and serve.
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- Cook's Notes:
- Try snapper, striped bass, halibut, trout, or any firm white fish instead of salmon, if you'd like. Dark fish like bluefish or mackerel are not recommended for poaching.
- Cooking time will vary depending on thickness of fish. A general rule of thumb is 10 minutes of cooking per 1 inch thickness of fish, so a large whole fish should take between 15 and 30 minutes.
- Fish can be gutted through the gills, or open stomach, or with head and tail removed. Filets also work well.
- The liquid can be cooked in advanced and then cooled. It can be sieved and saved for another use for a couple of weeks in the refrigerator. If you don't have a poacher with a rack, wrapping the fish in cheesecloth will help.
- If being served cold, remove poacher from heat a bit earlier and allow fish to cool in liquid to prevent skin from cracking.
Per Serving: 421 calories; 2.5 24.6 13 24 84 Full nutrition