HIGHLIGHTS

Close
Grocery Coupons

Grocery Coupons

Members can print free savings coupons

Brain Health Center

Brain Health Center

Learn how to live smart and stay sharp

Amazon Kindle

Amazon Kindle

Members save on e-
readers and tablets

Caring for loved ones?

Caring for loved ones?

Find the resources you need

Contests and
Sweeps

Safe Driving in 2014 Sweepstakes

Learn how AARP Driver Safety can help you stay safe—and enter for a chance to win $1,000. See official rules. 

Most Popular
Articles

Viewed

Poached Whole Salmon Recipe

Cookstr
Course: Main Course
Total Time: Under 1 Hour
Skill Level: Moderate
Cost: Moderate
  • Print
  • Bookmark
  • Recommend
 Poached Whole Salmon

Photo by: Joseph De Leo

A necessity for making this dish correctly is a fish poacher or deep elongated baking dish (with a cover) large enough to hold the salmon with a little room around the sides—typically at least 20 in/50 cm long and 5 in/12 cm deep.

Yield: Serves 8 to 10

INGREDIENTS
  • 12 cups/3 L Fish Stock
  • 2 cups/475 ml dry white wine
  • Salt
  • 1 whole 6-to 7-lb/2.5-to 3-kg salmon, wild-caught if possible and preferably with head on, cleaned and scaled
  • Lemon slices for garnish (optional)
  • Green Mayonnaise for serving

Directions

Put 8 cups/2 L of the stock and the wine into a large fish poacher and season to taste with salt. Cover, then place over two burners on the stove. Bring just to a boil over high heat.

Meanwhile, wrap the salmon in several thicknesses of cheesecloth, then tie the ends with kitchen twine. Put the remaining 4 cups/1 L of stock into a small pot and bring to a boil over high heat, for use as needed.

Carefully lower the salmon into the poacher. Add more hot stock, if needed, to cover the salmon entirely, then reduce the heat to medium-low and simmer until the salmon is just cooked through, about 30 minutes. Remove the poacher from the heat and set aside until the salmon and its liquid cool to room temperature.

Carefully remove the salmon from the poacher, holding the cheesecloth by the ends, and transfer to a cutting board, then gently cut off and discard cheesecloth. Keep the skin on, or carefully remove it from the top side of the fish, leaving it intact on the head and tail.

Garnish the salmon with lemon slices, if you like, and serve at room temperature with the mayonnaise.


© 2009 Colman Andrews

Editor's Note

Nutritional information is based on 10 servings, using a 6lb whole salmon, 1 teaspoon of added salt, but does not include Fish Stock or Green Mayonnaise. For nutritional information on Fish Stock or Green Mayonnaise, please follow the links above.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

382kcal (19%)
17mg (2%)
7mg (12%)
0mcg RAE (0%)
662mg
50mg
37g
0g
0g
0g
100mg (33%)
224mg (9%)
6g (28%)
24g (37%)
1mg (4%)
FROM THE KITCHEN OF...

Discounts & Benefits