On Thu, 18 Mar 2010 09:23:19 -0400, "Zeppo" > wrote:

> Janet,
> OK, you talked me into it. I was avoiding doing a whole fish as it seemed a
> lot more complex and my time is at a premium, but you make it sound pretty
> easy. I have a large roasting pan that should work for the fish and a
> mandolin to speed through the cuke slices.
>
> I'll let you know how it comes out.
>
> Thanks for everyone's feedback,

It seems to me that doing a whole fish with skin on will make it much
easier to transfer to your serving dish.

Oven braising/poaching is my favorite way to cook salmon... I don't
use much liquid and I cover the dish.

--
I love cooking with wine.
Sometimes I even put it in the food.