When the weather begins to turn warm and friends want to create party menus, I get e-mail questions about how I poach a whole salmon.
It's really pretty simple: The key to poaching a salmon is to cook 10 minutes to the inch of thickness, then let the salmon cool in its stock for at least 6 hours or overnight. This method keeps the fish moist and extremely flavorful. It's best to poach the salmon the day before serving.
Cold salmon is my preferred party fare for warm weather lunch or dinner. It works particularly well for buffet style parties. You can serve it whole or you can carefully cut it into serving-size pieces and arrange it on a platter attractively.
You might have the salmon cut in half lengthwise so that you can poach the halves individually. I like this because when the salmon gets messy, you can replace it with the other salmon half which works out well for a buffet.
Sour cream, mayonnaise and dill are traditional ingredients to sauce the salmon, but I like the addition of crunchy cucumber and the essence of fresh basil or sun-dried tomato pesto added to the traditional sour cream mayonnaise. To drink⢠A rich Chardonnay is needed here to balance the richness of the salmon and its creamy sauce.
Whole Poached Salmon with Pesto-Cucumber Sauce
Serves 8 to 12
Pesto-Cucumber Sauce:
- 3/4 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup store-bought basil or sun-dried tomato pesto
- 1/2 cup coarsely chopped European cucumber
- Salt and freshly ground white pepper
- 1 whole salmon, head removed, about 3 to 4 pounds
- 2 quarts fish stock or water
Garnish:
- Cucumber slices
- Watercress sprigs
- Cherry tomatoes
For the sauce, combine all the ingredients and blend well. Taste for seasoning. Refrigerate until ready to serve.
It is best to use a fish poacher for this recipe. If you do not have one, you can use a large, deep-roasting pan with a round metal cooling rack (one that you would use for cooling cakes and cookies) placed in the middle. Wrap the salmon in a triple thickness of cheesecloth, leaving extra cheesecloth to tie at both ends. Use string or plastic twist-ties to secure the ends of the salmon.
Pour the fish stock or water into the poacher or roasting pan. Place the rack in the pan and then lay the salmon on top. Add enough water to cover.
Place the poacher on two burners over medium heat. Bring the liquid to a rapid simmer and then reduce to a very slow simmer. (If it is too high the salmon will fall apart.) Cook for 20 to 30 minutes, depending on the thickness of the fish (10 minutes per inch measured at the thickest part). When done, remove the salmon from the heat and let cool in the liquid for at least 6 hours or overnight.
Using 2 spatulas remove the salmon from the broth. Remove the cheesecloth. Place the salmon on a platter and let drain for 30 minutes.
Remove the skin by pulling it off; it should peel off easily. Use a sharp knife to remove any gray flesh. The salmon should be completely pink. Remove any bones with a small pair of pliers.
When ready to serve, decorate the salmon with the sliced cucumbers, watercress leaves and cherry tomatoes. Serve the Pesto-Cucumber Sauce on the side.
Advance Preparation: The salmon and the sauce could be prepared one day in advance and refrigerated.
