
Poached Whole Salmon

by:




When you buy your salmon, make sure it is not too large for your fish poacher. If you get it home and it is, you will have to cut off the head and trim the tail, a pity since they are part of the drama. If you want to serve the salmon a la nage. Strain the vegetables out of the broth before using it for the salmon, and then reheat them in the poaching liquid and serve them spooned over the fish. Makes 10 main-course servings.
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
serves: 10
1 cup dry white wine
1 leaf bay
5 sprigs thyme
5 quarts vegetable broth
1 whole 8- to10-pound salmon (cleaned)
2 tablespoons sea salt
Nutrition Facts
Poached Whole Salmon
Servings Per Recipe: 10
Amount per Serving
Calories: 43
- Total Fat: 0 g
- Saturated Fat: 0 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 3307.2 mg
- Total Carbs: 6.6 g
- Dietary Fiber: 0 g
- Sugars: 4.2 g
- Protein: 0 g
preparation

A whole poached salmon, served cold with Tartar Sauce, Green Sauce, or Gribiche Sauce, makes a lovely buffet dish. Be sure to peel the skin off the salmon while it is still warm, or it will stick.
comments