Poached Salmon

1. 1

   Remove head and tail.

2. 2

   Reserve, if you wish, for garnishing serving platter.

3. 3

   Place fish in a fish poacher or other deep baking pan.

4. 4

   Cover with water; remove fish.

5. 5

   Measure water in pan, then add bouillon and 1/8 cup vinegar for each quart of water in pan.

6. 6

   Add peppercorns and dill.

7. 7

   Bring to boil.

8. 8

   Add fish back to pan.

9. 9

   Cover; barely simmer until tender and flaky (should be less than 1 hour).

10. 10

    Arrange on platter of lettuce and replace head and tail.

11. 11

    Garnish as you wish.

12. 12

    Serve with your favorite fish sauce, such as dill sauce or a mustard sauce with chopped capers.

13. 13

    Try sour cream with mayo and white wine, seasoned with dill, pepper, garlic, etc.

14. 14

    Experiment!

* Per serving · 4 servings · Values may vary.

No additional tips available.