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Whole salmon poached to impress & enjoy- help!

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Would really appreciate a recipe for poached whole salmon to impress dinner guests.
Have tried the usual recipe with lemon and olive oil, and would like to try something spectacular.
Thank you.

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  1. Do you want help with the poaching liquid, a sauce for serving? Give us a few more hints about what you have done in the past, and how you wish to change/improve your approach.

    4 Replies
    1. re: smtucker

      Have decided to broil instead, having read John shield ( best F&W new chef 2010) recipe with cataloupe,horseradish, buttermilk . Some combination!

      1. re: towkay

        Good luck! Can't imagine those ingredients, but I do love a culinary adventure. Please let us know how it turns out.

        1. re: smtucker

          +1 Had you stayed with poaching, a nice prep is to serve cold covered with a layer of lemon mayonnaise, then covered with a layer of thin (half) slices of cucumber to mimic scales.

          1. re: smtucker

            Not the way it turned out! Guests were too kind.I guess I am more used to having the flavour of dill, mayo & lime combo! Oh well!

      2. That's a common way Pacific Northwesterners do salmon. When you have the fish trimmed, leave the head on and the dorsal fin. Fill the cavity with green onions, carrots, seasoning, etc., on foil. Add some white wine and wrap it up with the foil in such a way that you can get to the dorsal fin easily. You can cook it on a barbecue grill or in the oven. When you think it's done, tug on the dorsal fin. If it pops out easily, it is done.

        Be sure to eat the cheeks — they are the best part!