Just wanted to let you know how it went....

Found it a lot harder to find a whole salmon than I thought. Luckily an
article in the Thursday Inquirer let me to a new (to me) fish store in the
Mount Airy section of Philly that had some in stock. However, the smallest
they had turned out to be 12 lbs and about 6" too long for my largest pan (a
half-height hotel pan).

I ended up buying a 7 lb. fillet and poaching that. I made a court Bullion
with white wine, water, champagne vinegar, peppercorns, carrots, celery,
onions, salt, whole mustard seed and peppercorns. I poached the salmon for 5
minutes then turned off the heat and just let it cool in the pan. I
decorated it with lemon slices and cukes sliced on the mandolin.

It was really great. I haven't had homemade poached salmon in many years and
this blew any store-bought I've had totally to hell. It was tender and
really flavorful.

The party went really well. Marci's parents were very appreciative.

Its nice to add a new method to the toolbox.

Jon