Whole Poached Salmon

Whole poached salmon can steal the show at any buffet table. Delicious and spectacularly beautiful, served hot or cold, whole poached salmon is surprisingly simple to prepare and a perfect entrée for holiday entertaining.

Selecting A Fresh Salmon

A whole fresh salmon is a spectacular looking fish with a silvery sheen to its skin, firm flesh and clear eyes.

When selecting a whole salmon, the first step is to smell the salmon. It should have a mild odor, but not smell ‘fishy’. The skin of the salmon should be shimmery and a beautiful silver color. The flesh should be firm and somewhat buoyant when pressed.

Whole salmon are generally about 10 pounds. A ten pound whole salmon is a large fish and you will need to have a large poacher to accommodate it or a very large baking pan.

Preparing Salmon for Poaching

Whole salmon purchased from a fish store will come already gutted and cleaned. The only additional preparation is to remove the fins. Leave the head and tail in tact.

The best type of salmon for poaching is King or Chinook Salmon, available here on the West Coast. You can also use Coho or small Atlantic salmon.

Making a Poaching Liquid

The key in making a poaching liquid is to make it far enough ahead of time to allow it to cool completely before beginning the poaching process.

Poaching Liquid Ingredients;

• 3 quarts water
• 3 onions, sliced
• 4-1/2 cups dry white wine
• 3 celery stalks, chopped
• 3 carrots, chopped
• A large bouquet garni (6 fresh thyme sprigs, 1 large bunch of parsley, 2 bay leaves, tied together with a string)
• 2 teaspoons black peppercorns, crushed

Place all ingredients, except wine and peppercorns, in a large stockpot and bring to a boil. Reduce heat to simmer and cook for 20 minutes, partially covered. Add wine and continue to cook for 10 more minutes. Add peppercorns and simmer for an additional 5 minutes. Let broth cook completely before poaching. When cool, strain off all solids; poaching liquid is now ready to use.

Poaching

To poach, you will need a large fish poaching pan or a large baking pan; large enough to totally submerge the fish. If you cannot find a pan large enough, you can cut the fish in half crosswise and poach both halves in the same pan. Reassemble the fish on a serving platter and decorate to conceal the cut.

Place the salmon in the poacher and cover with the cooled poaching liquid. If the liquid does not completely cover the fish, add water until the fish is totally submerged. Place the lid on the poacher and set the pan on the stove equally over two burners. Set the heat to medium and bring to a boil. Check the fish after 10 minutes. When the liquid starts to boil, reduce heat to simmer and cook for about 25-30 minutes for a 10-pound salmon. You can check for doneness by inserting a meat thermometer into the backbone next to the dorsal fin. The salmon is done when the internal temperature reaches 135 degrees F. Drain the liquid and remove the fish to a serving platter.

To prepare the fish for decorating and serving, gently peel off the skin from the body of the fish between the head and tail. This will expose the pink flesh. Leave the head and tail in tact.

Decorating/Presentation

If you plan to serve the salmon hot or warm, simply garnish around the salmon with fresh herbs and halved lemon slices. If you plan to serve the salmon cold, you can get as elaborate as you want. Decorate the cold salmon with edible flowers, or cover the flesh with an Herbed Mayonnaise and then thinly sliced cucumbers, or a display of fresh herbs.

Sauces for Hot/Warm Whole Poached Salmon

Generally, cold poached salmon is best served with butter based sauces.

Beurre Blanc

Makes about 1 cup

• 1/3 cup shallots, minced
• 1/3 cup dry white wine
• 1/4 cup fresh lemon juice
• 1/2 pound unsalted butter, cut into pieces
• Salt and fresh ground pepper to taste

In a medium saucepan, over medium-high heat, combine shallots, wine and lemon juice. Cook until shallots are tender and the liquid has almost evaporated. Remove from heat and add 1 piece of butter and whisk until butter has melted. Return pan to low heat and add the remaining butter, one piece at a time until all is blended. Season to taste with salt and pepper.

Hollandaise Sauce

Makes about 1 cup

• 2 egg yolks
• 1-1/2 Tablespoons fresh lemon juice
• 1/4 pound unsalted butter, cut into pieces
• Fresh ground white pepper to taste

Bring water in the bottom of a double boiler to a simmer. Before placing over the simmering water, beat egg yolks in the top of a double boiler until light and lemon colored. Add the lemon juice and 2 pieces of butter and place over the simmering water; whisking until butter melts. Add the remaining butter, one piece at a time, letting each piece melt before adding the next. Stir in pepper to taste. Serve.

Sauces for Cold Poached Salmon

Cold poached salmon is best served with flavored mayonnaise or vinaigrette.

Herbed Mayonnaise

Makes about 2 cups

• 2 cups gf mayonnaise, (see our archives for homemade mayonnaise)
• 3/4 cup fresh herbs, minced (use stronger herbs alone such as basil, dill or tarragon, or use a combination of complimentary herbs)

*if you prefer a commercial mayonnaise, add 1 Tablespoon fresh lemon juice

Place mayonnaise in a medium bowl. Add herbs and lemon juice, if using. Blend all ingredients. Refrigerate at least 2 hours before using.

Aioli

Makes about 2 cups

• 8 garlic cloves
• 2 egg yolks, room temperature
• 1/4 teaspoon gf Dijon mustard
• 1-1/2 Tablespoon fresh lemon juice
• 1 cup canola oil
• Salt and white pepper to taste

Place garlic in a food processor and process until minced. Add egg yolks, mustard and lemon juice and process just until blended. With motor still running, add oil through feed tube on processor. When all the oil has been added, the mixture will resemble a mayonnaise consistency. Season to taste with salt and pepper. Refrigerate until ready to use.

- Glutenfreeda