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Default Poached Salmon

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

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Default Poached Salmon

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."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

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Default Poached Salmon

On Mar 17, 10:33 am, "Zeppo" > wrote:
> [snip]
> Is there a reason I shouldn't poach a whole side?


No, not as long as you have a pan large enough to hold it.

Make a proper court bouillon for the poaching.

> Also any favorite dill or tarragon sauce recipes?


If that's what you want: peeled, seeded, diced (small) cucumber, sour
cream, tarragon vinegar, some mayo if needed for consistency. But
some people really like a good aioli with poached salmon..... -aem

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Default Poached Salmon



"Janet Baraclough" > wrote in message
...
> The message
> >
> from aem > contains these words:
>
>> On Mar 17, 10:33 am, "Zeppo" > wrote:
>> > [snip]
>> > Is there a reason I shouldn't poach a whole side?

>
> I'd poach the whole fish; you;ll get a better flavour and texture.
>
>> No, not as long as you have a pan large enough to hold it.

>
> For a small enough fish you can improvise in a roasting tin ( lay
> the whole fish diagonally, or curve it.)
> I poached whole salmon (and trout) that way for years until I found
> a SS fish kettle in the sales.
>
> Don;t skimp making the courtbouillon (always from fresh; no stock
> cubes ) and use a dry wine you could bear to drink, not "cheapest
> rotgut". The court bouillon should cover the fish; bring it slowly
> and gently to a simmer. Keep an eye on it. as soon as bubbles start to
> break, simmer for 5 mins ONLY, remove the pan from the heat, cover,
> and leave the fish undisturbed until the liquid is cold. Trust me the
> fish will be perfectly cooked in the residual heat. When cooked lift
> out the fish and chill.
> To dress, the body skin on top will easily peel off leaving the
> beautiful colour of the flesh. Decorate with rows of fine-cut
> overlapping cucumber rings all around the fish and one row down the
> centre of the body. I leave the head on but decorated with a bit of
> pimento or an olive for its eye hole. Garnish the platter with plenty
> of cut lemon wedges for guests to help themselves. Serve any mayo
> /dressing separately (must be home made).
> You can boil the saved court bouillon liquid to greatly reduce it
> and make a glaze to brush over the fish ; I don't bother.
>
> Janet (Scotland)


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,
Jon

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Default Poached Salmon

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.


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Default Poached Salmon



"sf" > wrote in message
...
> 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.


Rats, I just thought of something. Do I need to d-bone the fish, or at least
remove the backbone, before I poach it? If I don't will bones be an issue
when I serve it?

Jon

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Default Poached Salmon


"Zeppo" > ha scritto nel messaggio

> Rats, I just thought of something. Do I need to d-bone the fish, or at
> least remove the backbone, before I poach it? If I don't will bones be an
> issue when I serve it?


No, don't. When it is done you may remove the spine and ribs very carefully
if you feel confident, but it may end up looking horrid if you do. Surely
people know salmon has bones you need to avoid? To remove all the pin bones
you'd have to wreck the fish, so the spine is the most you could do anyway.


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Default Poached Salmon

Zeppo > wrote:

> Rats, I just thought of something. Do I need to d-bone the
> fish, or at least remove the backbone, before I poach it? If
> I don't will bones be an issue when I serve it?


Bones are always an issue with salmon.

I braise salmon filets or sides with the skin on and bones in
and then when it is cooked, I remove the skin and pull out all
the main vertebrae and associated little rib bones.
If you start at one end (I forget whether it is head
or tail) they pull right out basically in one piece.
This works best if the fish was very fresh.

I then look over the result, and pull out any individual bones
I missed... spending no more than a minute or so at this.

Some bones may remain.

If any diners are not capable of noticing and avoiding
the remaining stray bones, as cook you may want to pick over their
portions extra careful.

Steve
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Default Poached Salmon

On Thu, 18 Mar 2010 07:59:50 -0400, "Zeppo" > wrote:

> Rats, I just thought of something. Do I need to d-bone the fish, or at least
> remove the backbone, before I poach it? If I don't will bones be an issue
> when I serve it?


No, you don't need to debone. It's easier if you do it after anyway.

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

Zeppo wrote:
>
> Rats, I just thought of something. Do I need to d-bone the fish, or at
> least remove the backbone, before I poach it? If I don't will bones be
> an issue when I serve it?


If you buy a whole salmon, or if you buy salmon steaks, you will have to
worry about bones. If you buy salmon that looks like this, there should
not be any bones.


http://www.toyojp.com/propic/200691812525871578.jpg


The salmon will become thin towards the tail end of the fish, so just
fold it under the fish to make that end a little thicker, this way it
will not dry out when you cook it.


Becca


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Default Poached Salmon



"Janet Baraclough" > wrote in message
...
> The message >
> from "Zeppo" > contains these words:
>
>
>> Rats, I just thought of something. Do I need to d-bone the fish, or at
>> least
>> remove the backbone, before I poach it? If I don't will bones be an issue
>> when I serve it?

>
> I don't. I serve the upper side of the fish first; (helpings just
> lift off the bones). When the backbone is all exposed, make sure its
> detached behind the head then lift off the entire backbone with bones
> attached.
> Leaving the lower side of the fish ready to serve.
>
> Cooking it with the bones in improves the flavour IMO; and certainly
> the appearance.
>
> Janet


Thanks Janet. That's the info I was looking for.

Jon

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Default Poached Salmon


"Zeppo" > wrote in message
...
> 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 love salmon, but cook it by steaming. I use the standard West Bend
electric wok, and cook it on a grate over water. I can season it on the
grate, then place the grate over boiling water. Seasoning can be put on the
fish or in the water, and it transfers. I use my wok a lot to cook fish,
and it is good, because it will cook fragile types of fish without it
falling apart. Might be an option for you. Perhaps you have a larger fry
pan with lid and racks can be had at the 99 cent store cheap.

Just an alternative.

Steve


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