Add enough cool water to cover the fish completely; or, if only a small bit of fish is showing, you can cover it with a piece of parchment paper (cut to fit inside poacher). Salmon is also great stir fried, with ginger, lemon and greens. More Published: 22 Dec 2013 Tags: Fish Party Christmas Fish This velvety chimichurri riff combines the sauces signature acidity and herbaceousness with yogurts mellow tang for a versatile two-in-one marinade and good-on-everything condiment. Put the parsley or dill stalks, bay leaf, vinegar, peppercorns and salt in a large, shallow-sided saucepan with 1litre water. Sprinkle the salmon fillets with a little salt. So happy you're hereLearn More, Your email address will not be published. Required fields are marked *. Rinse fish under cold water, stuff the cavity with dill and lemon slices, and place on the rack in the pot. The liquid can be cooked in advanced and then cooled. Poached Salmon. To blend everything thoroughly, pour the oil in a thin, very steady trickle with the motor running. It came out so moist which was great, because whenever I cook salmon in the oven it's a toss up about whether it will dry out. Read about our approach to external linking. Using two spatulas, carefully transfer the salmon fillet to a large platter. Quick, easy, healthy, and delicious this poached salmon recipe with the bright flavors of lemon and dill can be on your table start to finish in 15 minutes or less! Dark fish like bluefish or mackerel are not recommended for poaching. Using the ends of the cloth as handles, lower salmon into the poacher, adding water if necessary to cover the fish. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Add 3 inches of water and bring to a boil. Clementine & vodka-baked salmon with beetroot crme frache sauce. Place poacher over 2 burners on the stove. Get our best recipes and all Things Mediterranean delivered to your inbox. But for this recipe, you don't need a spit. Drain and serve. Method First take a sheet of foil large enough to wrap the steaks in, and lay it over a shallow baking tin. Put the wine, water, dill, parsley and shallots or onions in a saut pan, and bring to a simmer on medium heat. Tie the ends of the cheesecloth with kitchen twine. This whole poached salmon is fantastic hot or cold. Search, save and sort your favourite recipes and view them offline. Cover and bring slowly to the boil. Follow us Like us on Facebook Follow us on twitter Follow us on instagram Follow us on pinterest Follow us on youtube, 2001-2023All Rights Reserved Delia Online, Using beef gelatine for Lemon and Lime Refrigerator Cake, Save 25% Off Your Next Gx Pillow Purchase, 2 oz (50 g) butter, plus extra for buttering the kitchen foil, 1 tablespoon lemon juice (or more to taste), Quails' Eggs with Cracked Pepper and Salt. Then measure the oil into a jug, then switch the machine on. Use the back of the knife to scrape off any brown areas from the surface. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C). If being served cold, remove poacher from heat a bit earlier and allow fish to cool in liquid to prevent skin from cracking. Step 1 Using scissors, cut away the gills, if still in place, to avoid the salmon tasting bitter. More steamed fish recipes This recipe combines fine dining with one pan cooking: halibut steamed atop braised leeks and carrots. Separate into pieces and serve sauce and lemon wedges on the side. Place the rack in the bottom of the poacher, and fill with the cooled court bouillon. He developed this recipe to teach a basic cooking skill how to poach salmon that also delivers complex flavors. Do not overcook. Bring to a simmer, cover and cook. A general rule of thumb is 10 minutes of cooking per 1 inch thickness of fish, so a large whole fish should take between 15 and 30 minutes. Makes about 21/4 cups. When salmon is cool enough to handle, about 15 minutes, transfer to a clean work surface; let cool completely, about 45 minutes. This is such an easy salmon recipe you may even memorize it! Put half the butter, the onion slices, bay leaves and tarragon sprigs into the centre cavity of the fish, along with a seasoning of pepper and salt. At this point, the salmon can be covered with plastic wrap and refrigerated for up to 4 hours. Squeeze out any excess water, and line the sieve with the cold cheesecloth. Try snapper, striped bass, halibut, trout, or any firm white fish instead of salmon, if you'd like. Poached .css-1es3cx1{-webkit-text-decoration:underline;text-decoration:underline;text-decoration-thickness:0.0625rem;text-decoration-color:#004685;text-underline-offset:0.25rem;color:#004685;-webkit-transition:all 0.3s ease-in-out;transition:all 0.3s ease-in-out;}.css-1es3cx1:hover{color:#595959;text-decoration-color:#595959;}salmon sounds nice and fancy but it's actually one of the easiest ways to cook salmon. If youre looking for an easy salmon recipe this one is it! Poached salmon, simmered until tender in white wine and garlic, takes less time than ordering takeout. Prepare fish for serving Transfer salmon to a clean work surface. Serve immediately, or cover and refrigerate up to 4 hours before serving. Then turn the heat down to its lowest possible setting and let the sauce cook for 5 minutes, stirring from time to time. A poacher is just the right size and shape for cooking a large whole fish, such as the salmon in this recipe. Add the gelatin mixture to the clarified stock, and bring to a simmer over medium heat, whisking constantly, until all the gelatin has dissolved; do not boil. Then place the parsley stalks, bay leaf and a slice of lemon over each steak and season with salt and pepper. With the heat turned to medium, stir the leaves around until everything has just wilted, then tip them into a colander and rinse under cold water to keep the colour. Tuck a few generous sprigs of dill and the shallots in the body cavity, then season. 500ml mayonnaise watercress, cucumber, herbs and lemon wedges, to serve Method STEP 1 Heat oven to 150C/130C fan/ gas 2. Soak a 12-by-12-inch piece of cheesecloth in ice water. Add salmon, cover; remove from heat. If youre using skin-on salmon, you may want to use a sharp knife to remove the skin just before serving. Insert your knife along the centre and carefully ease off each fillet. Step 1 Season salmon on both sides with salt and pepper. I cannot recommend this method highly enough. Bring the court bouillon to a simmer for anything up to 30 minutes before carefully adding the fish. Then, add enough white wine and water to cover the bottom of the pan by at least 1/4 of an inch. Carefully bring up the sides of the foil to surround the fish, season well inside and out, then pour over the wine. Foil-poached salmon recipe Step one: Heat oven to 150C/130C fan/gas 2. First take a sheet of foil large enough to wrap the steaks in, and lay it over a shallow baking tin. Cover, and set the poacher over two burners. Then transfer the cooked leaves to the mayonnaise in the blender with the chopped tarragon and chives and whiz until smooth and green. To serve, carefully remove the fillets from one side of the fish, leaving behind the bones. If not, remove the tail with kitchen scissors. Heat oven to 150C/130C fan/gas 2. To feed a crowd with a large fillet, use a pan wide enough to hold the whole fillet. Drizzle the fish lightly with olive oil, then lay on top of the potatoes and fennel. The best accompaniment is a sweet, very green mayonnaise flavoured with summer herbs, which I think is best made the day before, if possible, to allow the flavours to develop. Dab off any white bits and let stand at room temperature for 15 minutes. Then place the parsley stalks, bay leaf and a slice of lemon over each steak and season with salt and pepper. Place a large piece of double-width foil on top of a large baking sheet and brush it with oil, then put the salmon in the centre. When ready to serve, clean away any collected aspic around the bottom of the fish; cut with a fish server. Learn how your comment data is processed. A whole fish is always an impressive sight at the table, but even more so when poached and then wrapped in thin ribbons of cucumber, the plump pink fish in stark contrast to the bright-green ribbons. Lay the fish lengthwise on the cloth, and wrap the cloth around the fish. 1 (3-pound) fillet fatty salmon, pin bones removed, 1/3 cup cucumber, seeded and finely diced. Cooking time will vary depending on thickness of fish. Let salmon stand at room temperature 1 hour before serving. Tuck a few generous sprigs of dill and the shallots in the body cavity, then season. It's also probably the easiest thing to cook for a large number of people with absolutely no hassle. I shared this recipe with my neighbor who is a fantastic cook; she cooks fish all the time so I'm hoping she will love it too. Garnish salmon with the lemon and cucumber slices and serve with the cumin yogurt sauce. Few sprigs fresh dill, plus more for serving, .css-12ucf9h{background-color:#004685;border:thin solid transparent;color:#fff;display:inline-block;font-family:GTHaptikBlack,Helvetica,Arial,Sans-serif;letter-spacing:0.06em;padding:0.625rem;-webkit-text-decoration:none;text-decoration:none;text-decoration-color:#004685;text-decoration-thickness:0.0625rem;text-transform:uppercase;text-underline-offset:0.25rem;-webkit-transition:all 0.3s ease-in-out;transition:all 0.3s ease-in-out;width:auto;}@media(max-width: 48rem){.css-12ucf9h{font-size:0.75rem;line-height:1.2;padding:0.625rem;}}@media(min-width: 40.625rem){.css-12ucf9h{padding:0.625rem;}}@media(min-width: 48rem){.css-12ucf9h{font-size:0.75rem;line-height:1.2;padding:0.625rem;}}@media(min-width: 64rem){.css-12ucf9h{font-size:0.75rem;line-height:1.2;}}.css-12ucf9h:focus-visible{outline-color:body-cta-btn-link-focus;}.css-12ucf9h:hover{color:#fff;text-decoration-color:#595959;background-color:#000000;border:thin solid transparent;-webkit-transition:background-color .2s ease-in-out;transition:background-color .2s ease-in-out;}BUY NOW Le Creuset Signature Iron Handle Skillet, $200, amazon.com. If the fish is too long to fit in the poacher, remove the head and tail with a sharp knife; cut off the tail right below the tail fins. 1 (3-pound) fillet fatty salmon, pin bones removed 6 thin lemon slices, for garnish 12 thin cucumber slices, for garnish Cumin yogurt sauce 2 cups plain Greek yogurt 1/3 cup cucumber, seeded and. Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. The method we use is "shallow poaching." Start by wiping the fish with some damp kitchen paper, then place it in the centre of a large double sheet of foil, generously buttered. It really did take only 15 minutes from start to finish. When it comes to busy weeknights poached salmon is on the regular rotation in my house. Poach salmon, adjusting heat as necessary to maintain the proper temperature, until an instant-read thermometer inserted into the thickest section registers 130F (fish will continue cooking off heat). Lift a section of the fish with the garnishes on top, and transfer to a dinner plate. It's an excellent touchstone for family meals or entertaining. Simple yet delicious recipe, I used vegetable broth as pouching liquid . So, if you use a modern gas cooker that begins at gas mark 1, give the fish 25 minutes less cooking time. Lift the rack with the salmon from the poacher and set it over a large pan (or the sink) to allow the salmon to drain until just cool enough to handle, about 30 minutes. This cannoli recipe has the chocolate, pistachios, and candied orange peel mixed right into the creamy filling so you get optimal flavor in every bite. Cover and chill until needed. Check temperature with a candy thermometer and adjust heat so it is between 165 and 180F (very few bubbles will break the surface but there should be steam coming from the surface). Cover, and set the poacher over two burners. Add the salmon fillet (it should be fully submerged) and bring the water to a simmer. If the salmon is ready, it should come away very easily. Total Time 20 mins. Step 4: Steaming the seasoned salmon filets. Hojiblanca Spanish Extra Virgin Olive Oil. Makinze is currently senior food editor at Delish, where she develops recipes, creates, and hosts recipe videos and is our current baking queen. A poacher will use less liquid than a pan, but either works. For a better experience on Delia Online website, enable JavaScript in your browser. The length of time it takes to poach a whole salmon depends on the weight of the fish, but we'd recommend a minimum of 30 minutes for a 3.5kg salmon. Method Place the salmon in a fish kettle. Serve with a bowl of lemon wedges and a bowl of hollandaise. Court Bouillon (page 231) is the traditional poaching liquid for seafood, imparting gentle flavors to the fish without being the least bit overpowering. Halve the avocado, remove the stone, then divide into quarters and peel off the skin, using a sharp knife if necessary. Break the whole eggs straight into the goblet of a blender or food processor, sprinkle in the mustard powder and add the garlic clove and 1 level teaspoon salt. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Here, you will find easy, tested-to-perfection, wholesome recipes with big flavors from all over the Mediterranean. Drizzle it over salads, poached fish or soups just before serving to add an extra something special. By clicking Accept All Cookies, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. Steps: Halve the vanilla pod lengthways, scrape out the black seeds and put in a large saucepan with the wine, sugar, cinnamon and thyme. If I have extra time, I make Basmati Rice or Couscous. Then place the foil parcel on a large baking sheet, diagonally so that it fits in the oven. Amount is based on available nutrient data. Place a large piece of double-width foil on top of a large baking sheet and brush it with oil, then put the salmon in the centre. STEP 2 Stir the aspic until it begins to thicken, 5 to 10 minutes. Its healthy, delicately flavored with bright citrus and fresh herbs, and you only have to wash one pan. Adding the raw fish to hot liquid would cause the outside to overcook before the inside is cooked. Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Pat the fish dry inside and out with paper towels; place on a clean work surface. Break the whole eggs straight into the goblet of a blender or food processor, sprinkle in the mustard powder and add the garlic clove and 1 level teaspoon salt. You may need to use a knife to get you started, but it should peel away easily after that. Simple Poached Salmon comes together in about 10 minutes and just one pan. Cook until fish easily flakes with a fork, being sure not to overcook, about 20 minutes. This olive oil has a slight peppery finish. Place the cheesecloth on a clean work surface. Tacos rabes are a specialty of Puebla, home to one of Mexicos most significant Lebanese communities. All this can be done in advance, but when you need to cook the salmon, pre-heat the oven to gas mark 4, 350F (180C) and bake the salmon on a high-ish oven shelf for 20 minutes exactly. Top with the dill, peppercorns, and bay leaf. (It's best not to open the foil.) Its also shockingly fast. If you are not sure that the salmon is cooked sufficiently, return it to the oven for 10 mins more. Poaching is one of the fastest and easiest ways to cook salmon. 1/2 cup dry white wine (a good Sauvignon Blanc), Several sprigs of fresh dill or a sprinkle of dried dill, 1 shallot, thinly sliced, or a few thin slices of onion, 1 to 1 1/2 pounds salmon fillets, pin bones removed. Using the ends of the cloth as handles, lower salmon into the poacher, adding water if necessary to cover the fish. Youre left with a tender, soft salmon and delicious broth. Lower the heat to maintain a simmer and cover. Bring the liquid to a simmer; reduce heat to very low. Choose the type of message you'd like to post, Try our app for ad-free recipe inspiration download now. Reseal the parcel and leave to cool - it will carry on cooking a little more as it cools. Pair this easy salmon recipe with something green like Blanched Asparagus or a Lemon Parmesan Salad to add some crunch. Cook Time 10 mins. 2023 Cond Nast. Cover and refrigerate until cold, about 3 hours or up to 1 day. Lower the fish on to the rack provided, adding more. Peel the skin off using a paring knife and your fingers. 1 whole salmon, cleaned 1 bunch fresh dill 1 lemon, sliced Directions Combine wine, onion, celery, peppercorns, and bay leaf in a fish poacher. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. It's easy to poach a whole salmon - follow our step-by-step guide and impress your dinner guests. Thank you so much for sharing this recipe. Continue cutting and serving as needed. The cooking time should be about 5 minutes per inch of thickness (once liquid has reached a simmer). Creme de cassis Chantilly takes the place of classic buttercream in this marguerite cake recipe. It should not be considered a substitute for a professional nutritionists advice. Chef and television personality Andrew Zimmern used this recipe in Boiling Water 101, a class he taught for 10 years at a school in Minnesota. If a few carbs are in order poached salmon goes beautifully with the slightly floral nature of Basmati Rice. Season the salmon: Slice a 1 pound salmon fillet into 4 equal portions. Bake for 1 hr 30 mins. Servings 2 to 4 servings. (PP) Contains product placement. Add enough cold water to cover the fish (it must be covered). Both recipes are ready in about 10 minutes and on a weeknight thats a win for me! Bring to a boil over medium-high heat, then let simmer 2 minutes. Add the salmon. Poaching is a great way to bring out the delicate flavor of whole fish. Add the onion, bay leaves,. Stop whisking, and simmer until all the foam has risen to the surface and the broth below is clear, about 15 minutes. Pour in water until the salmon are barely covered. (-) Information is not currently available for this nutrient. Cut each piece of pod into three long thin strips, add to pan, then lower in the pears. The rice, however, will take longer to cook than the salmon so start the rice first. I'm Suzy, cookbook author and creator. Each serving provides 686kcal, 64g protein, 1.5g carbohydrate (of which 1g sugars), 47g fat (of which 9g saturates), 1g fibre and 0.3g salt. Place 6 cups of the bouillon in a stockpot. Garnish with watercress. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Cook 5 to 10 minutes, depending on the thickness of the fillet, or to desired done-ness. Ad Choices, 2 recipes Court Bouillon (page 231, cooking for 30 minutes), unstrained and cooled to room temperature, 1 whole salmon (about 7 pounds and 21/2 to 3 inches thick), cleaned, fins and gills trimmed, rinsed well (have the fishmonger do this), 1 bunch each watercress and upland cress, for garnish, Cucumber, cress, and caper sauce, for serving (page 231). If you don't have a poacher with a rack, wrapping the fish in cheesecloth will help. Start at the wide end of the fish; slide the server under or between the garnishes, rather than cutting through them. If you haven't got one a large roasting tin will do fine. 18 Easy and Delicious Salmon Recipes for Busy Weeknights, Ginger-Soy Steamed Salmon with Spicy Maple Sauce, Pan Seared Scallops with Sweet Corn and Chiles, An A-Z Guide to Cooking Terms and Definitions. Carefully turn the salmon over onto a platter and remove the skin and brown flesh from the other side. Bake the fillets if you prefer, flavoured with a glaze of maple syrup, soy sauce and garlic. Another fabulous recipe that is so simple. Method You will need a 24" fish kettle. Pat dry with paper towels, then season each piece all over with kosher salt. A magnificent salmon can be poached, glazed, and prepared for the table in a couple of hours, then kept in the refrigerator overnight. To blend everything thoroughly, pour the oil in a thin, very steady trickle with the motor running. Andrew Zimmern is an Emmy-winning and James Beard Award-winning TV personality, chef, writer, and social justice advocate. Filets also work well. Note: The information shown is Edamams estimate based on available ingredients and preparation. Gai yang hails from the Thai region of Isaan, where grilling over fire is a main cooking method. In a medium bowl, combine all of the cumin yogurt sauce ingredients and mix well. For other weights of salmon, the cooking times are: for 2 lb (900 g) 1 hours; for 3 lb (1.3 kg) 2 hours; for 5 lb (2.25 kg) 3 hours. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Trim the fins from the back, belly, and near the gills with a pair of kitchen scissors. My husband loves it. You first 5 issues for only 5 and never miss our best recipes. Serves 4. Step 3 If the head and tail are still attached and are in good shape, you may want to leave them on for decoration. Step 2 Stir sour. Remove poacher from heat and allow it to cool until you no longer see any steam, about 1 hour. Cook at a bare simmer for 25 minutes (the water should not be boiling). If the aspic becomes too thick to ladle, warm in a double boiler until liquid again. Reap the benefits of the Mediterranean diet no matter where you live! 1 website for modern Mediterranean recipes & lifestyle. Set aside for 5 minutes, then stir in 1 cup sour cream and 1/2 cup finely chopped cress (use half watercress and half Upland cress, if you can find it). A Japanese-style mandoline, such as Benriner, is inexpensive and sold at most kitchen supply shops. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. The internet's No. Elise founded Simply Recipes in 2003 and led the site until 2019. Remove the aspic from the ice bath, and ladle a coating over the salmon. Let sit until gelatin is softened, about 10 minutes. Deceptively fancy, its the perfect option for solo dining or when youre entertaining in a hurry. Add . A large salmon fillet is gently poached in water, wine, and aromatics then chilled and served with a creamy, flavor-packed yogurt sauce. Your email address will not be published. The rest of the butter should be smeared on top. I was born and raised in the Mediterranean cosmopolitan city of Port Said, Egypt. Transfer the fillets to a platter, bone-side up. You can find Upland cress (also called English cress or garden cress) at farmers markets, or use all watercress instead. To make the paper-thin strips of cucumber that appear to wrap around the fish, a mandoline is the best tool. Poach gently for 5-7 minutes. Rinse fish under cold running water, washing away any blood around the gills, which would cloud the stock. Gently lower in the salmon and bring to boil. (The aspic coating keeps the fish from drying out.). ** Nutrient information is not available for all ingredients. To serve, the skin will come off very easily if you first make a horizontal slit all along the middle of the salmon. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. 1 whole salmon, (8-pound), scaled, gutted, and cleaned (gills removed), 2 tablespoons plus teaspoon unflavored gelatin, 1 lemon, sliced into -inch-thick rounds, for garnish, 1 orange, sliced into -inch-thick rounds, for garnish, 2 or 3 kumquats, sliced into 1/4-inch-thick rounds, for garnish (optional). To feed a crowd with a large fillet, use a pan wide enough to hold the whole fillet. It's excellent served with boiled gammon or any baked fish or, as shown here, it's supremely good served as a partner to fresh salmon. Serve Slice the cucumber lengthwise into very thin strips. Divide a whole side of salmon into fillets, cover with a sticky citrus glaze, then bake for a festive dinner party crowd-pleaser. Add the onion, bay leaves, vinegar and lemon and a good pinch of salt and a little black pepper. Prepare poacher Pour the Court Bouillon into a fish poacher and set the poacher over two burners on the stove. Start to finish, it takes only 15 minutes (at least with a small fillet), and it doesn't stink up the kitchen the way broiling or frying salmon can. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved, Quick Poached Salmon with Dill Mustard Sauce, Cedar Plank-Grilled Salmon with Garlic, Lemon and Dill. Once the salmon has cooked, carefully unwrap the foil parcel and pull the dorsal fin on the spine of the fish. Then remove the tin from the oven and let the salmon cool inside the foil without opening it. Using the back of a paring knife, gently scrape off any brown fat. "The simplest and most effective way to poach salmon - and most fish, for that matter - without using too many ingredients is to do it in fat." Fat equals flavour, remember, and butter, olive oil. Lift up the central bone from the remaining whole fish - it should come away in one piece - and remove the aromatics. You will see the fish has a natural divide of 2 long fillets on each side. Decorate the salmon with your choice of garnishes. If it seems a bit long bend the tail end upwards and then bake in the centre of the oven for 2 hours. She is our expert pie crimper, believes you should always have the ingredients for chocolatee chip cookies on hand, and everyone needs to know a perfect roast chicken recipe. You can also watch how to make mayonnaise in our Cookery School Video on this page. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Bring to a simmer over medium heat. If the salmon is too long to fit in your fish poacher, you may cut off the head and tail, although the presentation is more beautiful with the entire fish intact. The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. Once it is boiling, turn off the heat and allow the fish to stand in the water until cool. Cook at a bare simmer for 25 minutes (the water should not be boiling). Stir the herbs into your mayonnaise and garnish the salmon with watercress, cucumber, herbs and lemon. Simple in concept (if not in execution) and not too sweet, this sturdy gteau Basque is suitable for any occasion or time of the day. He serves the salmon chilled with sliced cucumber, sliced lemon, and a delicious yogurt sauce packed with herbs, capers, and a healthy amount of ground cumin. Cover and bring slowly to a strong simmer (don't boil at any point). How to do it Half fill the fish kettle with water and add enough salt to make it almost seawater salty. Use a knife to scrape off the brown fatty flesh. This simple salmon is simmered in garlic, lemon, and white wine until tender. The head will pull off easily. For the prettiest presentation, remove the skin from the fish while it is still warm, as it will slip off more easily than when cold. Using slotted spatula, transfer salmon to platter. Raise one of the spoons to lift the side of the rack that supports the head end, and expose the widest part of the fish's back. The fish is fully cooked when the temperature registers 135 degrees. Home Fish and Seafood Simple Poached Salmon. A whole poached salmon makes a spectacular centrepiece for the Christmas table and its succulent meat will easily feed the masses. Oven-poached with lemon, white wine and dill & served with a tangy cucumber pickle and pimped up crme fresh. Rinse fish under cold water, stuff the cavity with dill and lemon slices, and place on the rack in the pot. For a better experience on Delia Online website, enable JavaScript in your browser. Lift the rack with the salmon from the poacher and set it over a large pan (or the sink) to allow the salmon to drain until just cool enough to handle, about 30 minutes. Remove the skin from the top of fish. Now rinse the spinach, watercress and parsley under cold water and put these into a medium saucepan. A vegetable peeler can be used instead, but it will not be able to produce the same uniform thickness as the mandoline. Let stand until salmon is cooked (opaque, but still juicy) about 6 minutes. It tastes delicious but doesn't look as attractive as the pink flesh underneath. Using two wooden spoons as described in Step 4, remove the rack from the liquid, and prop it on top of poacher at an angle to drain, reserving court bouillon. Place salmon fillets, skin-side down on the pan, and cover. Rather than submerging the salmon into a poaching liquid, we rest it on a bed of shallots, parsley, and dill, with a little white wine and water.