Salmon: Poached Salmon

posted by Angel 10-13-100 6:37 PM

Poached Salmon

1 whole salmon, (3 to 5 lb.) head and tail removed
salt and freshly ground black pepper
2 Tablespoon butter
1 small onion -- sliced
1 small lemon -- sliced
1/2 cup white wine
watercress or parsley sprigs
lemon wedges
green mayonnaise

Rinse salmon thoroughly, pat dry and sprinkle liberally inside and out with salt and freshly ground pepper. Lay fish on large piece of aluminum foil. Cut butter into small bits and scatter inside fish cavity. Arrange onions and lemon slices in cavity and sprinkle fish with white wine. Fold foil tightly around fish, making a watertight package. Wrap package in several more layers of foil to seal completely.

Place fish on top rack of clean dishwasher. Set washer for full cycle, including drying cycle. Do not add detergent. When appliance stops, remove fish and unwrap. Discard onion and lemon slices and carefully lift out backbone and smaller bones in one piece Scrape off any discolored spots and remove fins. Serve warm or chilled on bed of watercress or parsley sprigs with fresh lemon wedges. Serve with sauce of choice or green mayonnaise.

Makes 6 to 8 servings.

Green Mayonnaise:
2 egg yolks
1/2 teaspoon salt
2 Tablespoons white vinegar or lemon juice -- divided
2 Tablespoons minced parsley
2 Tablespoons finely chopped watercress
2 Tablespoons finely chopped spinach
1 teaspoon dried tarragon
1 teaspoon anchovy paste (if desired)
1/2 teaspoon dry mustard
dash of cayenne pepper
1 cup olive oil
2 Tablespoons minced chives or green onion tops
1 Tablespoon minced dill pickle
1/2 teaspoon dried dill weed

In small bowl, beat egg yolks with electric mixer until lemon colored. Beat in mustard, salt, cayenne pepper and one teaspoon of the vinegar or lemon juice. With machine running at medium speed, add 1/2 cup olive oil, one teaspoon at a time. Slowly add remaining oil alternately with remaining vinegar or lemon juice. Mixture should be the consistency of commercial mayonnaise.

Fold in parsley, chives, watercress, spinach, dill pickle, tarragon, dill weed and anchovy paste, if desired.
Serve very cold with poached fish.

Makes about 11/2 cups of Green Mayonnaise.

Sour Cream Sauce:
1/2 pint sour cream
1 pkg. cream cheese with chives
1 Tablespoon lemon juice
1 Tablespoon garlic salt

Cream cheese, add sour cream, lemon juice and garlic salt. Mix well. Serve cold.

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