Cold Poached Salmon
This elegant and delicious fish is a make-ahead time-saver, because you serve it chilled.
Serves: Serves 8
- 1 (3-lb.) salmon filet
- Broth: 1 bottle white wine (a dry white, such as a sauvignon blanc or chardonnay)
- Water sufficient to cover the salmon after addition of wine, about 10 cups
- 1 TB. salt
- 2 onions, chopped
- 3 bay leaves
- 2 tsp. dill
- 2 tsp. celery seed
- 1⁄2 tsp. ground black pepper
- Thoroughly rinse fish.
- Using a fish poacher or large pan with lid, combine wine, water, salt, onions, bay leaves, dill, celery seed, and black pepper, bring to a boil, and simmer for five minutes.
- Lower fish into broth (if you are not using a rack to hold fish in broth, cheesecloth is a good idea, wrapped around filet, to keep it from breaking apart when you lift it out).
- Add more water if needed to cover fish. Put on the lid and simmer 10 to 15 minutes, or until done.
- Remove fish carefully from broth, and cool in the refrigerator. You can cool it on a platter, and then slide it onto the serving tray atop a bed of greens (like kale) and garnished with lemon wedges and dill.
Excerpted from The Complete Idiot's Guide to 20-Minute Meals © 2003 by CWL Publishing Enterprises, Inc., John Woods, President. All rights reserved including the right of reproduction in whole or in part in any form. Used by arrangement with Alpha Books, a member of Penguin Group (USA) Inc.
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