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Whole Poached Salmon


Ready In: 35 Minutes
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Serves 4

INGREDIENTS

Whole Poached Salmon

DIRECTIONS

  • In a large fish poacher, combine all court bouillon ingredients and simmer for 10 minutes. Lower the heat, but keep liquid hot.
  • Tightly wrap the whole salmon in several layers of cheesecloth and, using kitchen string, tie the fish at three or four places along its length. (This will help keep the poached fish from falling apart.) Measure the whole fish at its thickest part to determine the proper cooking time, and carefully place the fish on the long rack of the fish poacher. Set the fish in the poacher (the bouillon should completely cover the fish; add more boiling water if necessary), and return to a boil. Reduce the heat to a low simmer, and cook the fish 10 minutes per inch of thickness of fish.
  • Very carefully remove the fish from the poaching liquid, and gently unwrap it. While still hot, remove the skin and fin cartilage from the salmon as neatly as possible. Let cool, then wrap in plastic wrap and chill.
  • To assemble, spread the entire surface of the cold skinned salmon with herb mayonnaise and cover with overlapping rows of paper-thin cucumber. (I use a small electric kitchen slicer to make these slices.) Refrigerate until ready to serve.
  • Garnish the salmon as desired and serve with cucumber sauce.
  •  SAVE