Cold Poached Salmon With Green Coriander Mayonnaise

1. 1

   If you do not have a fish poacher or large pan, cut the salmon into 2 or 3 pieces, and place in a pan large enough to hold the pieces without folding.

2. 2

   Pour in the wine and stock, adding water if necessary to cover the fish.

3. 3

   Place parchment or a double thickness of wax paper on top of the fish.

4. 4

   Cover, and bring to a boil.

5. 5

   Reduce to a simmer, and cook according to the Canadian rule: measure the fish at its thickest point, and cook 8 minutes to the inch.

6. 6

   Remove from the heat, uncover, and allow the fish to cool in the liquid.

7. 7

   Remove the fish, discard the skin, then cover the fish with plastic wrap, and chill, overnight if desired.

8. 8

   Serve with green coriander mayonnaise.

* Per serving · 4 servings · Values may vary.

No additional tips available.