In article >,
"Zeppo" > wrote:
> I'm hosting a 60th anniversary celebration for my in-laws this Sunday at my
> house. We're bringing them over for a rare trip out of the assisted living
> facility they are in. I just got a request for poached Salmon from my FIL,
> as it is one of my MIL's favorite dishes, and he thinks it will help her
> better enjoy the event (she has fairly progresses Alzheimer's).
>
> I've made it a few times in the past, but always with individual portions of
> salmon fillet. I'd like to do a whole side of salmon to have enough to feed
> a dozen, but haven't found any recipes for preparing it that way. All the
> recipes involve either a whole fish or individual portions of fillet.
>
> Is there a reason I shouldn't poach a whole side? It would make the flow go
> much better to not have to mess with trying to poach a whole fish, and I
> think the presentation of a side (or two) would be much nicer than a pile of
> fillets. There's also the time factor. I'm making 3 other dishes for the
> party and some of them a re pretty involved.
>
> Also any favorite dill or tarragon sauce recipes?
>
> TIA,
> Jon
I did this for dad's birthday last year. It worked for us.
Grilling time for a whole side is not going to change. It has to do
with the thickness of the salmon, not the total weight of the fish
fillet.
Fish is different from cooking other meats:
Grilled Salmon Fillet with dill and lemon:
http://i40.tinypic.com/2088s9g.jpg
24 oz. Salmon Fillet
1/4 cup dry vermouth
juice from 1 large lemon
1 tbs. dried lemon peel
1 tbs. dried dill weed
1/4 tsp black pepper
1 thinly sliced lime
Mix lemon juice and vermouth and pour over salmon fillet in a shallow
dish. Sprinkle the dill weed, lemon peel and black pepper over the fish
and then layer the lime slices over that.
Cover fairly tightly with plastic wrap and place in the refrigerator to
marinate
for about 2 to 4 hours.
Sauce:
Mix:
1/4 cup dry vermouth
Juice from one lemon
1 bunch of thinly sliced scallions/green onions (pre-cooked)
2 tbs. dill pickle relish
2 tsp. dried dill weed
1 cup sour cream
Mix well and let sit in the refrigerator until the fish is done.
Remove salmon from marinade (try to keep the lime layer intact) and grill
for 5 minutes.
I use an electric grill that closes so cooks top and bottom at the same
time.
Re-heat sauce by microwaving for 3 minutes, and layer over the salmon.
Sides for this in the pic were steamed veggies with lemon pepper
including pattypan squash, sliced carrots and broccoli, and the
background was peeled,
sliced and steamed yam.
http://i40.tinypic.com/2088s9g.jpg
--
Peace! Om
"Human nature seems to be to control other people until they put their foot down."
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