Salmon is one of most flavorful of fish. It weighs 5 to 10 pounds when whole, larger salmon are generally cut into steaks. The meat is pink, tender, and firm with a mild delicious favor. It can be poached whole, split and baked, or broiled. It is also good served cold and makes a splendid buffet dish.
Poached Salmon with Hollandaise Sauce
To poach a salmon you will need;
about 6 pounds whole dressed salmon
2- cups dry white wine
1-1/2- tablespoons salt
4- carrots, sliced
4 bay leaves, in pieces
12- sprigs fresh parsley
1- teaspoon fresh ground black pepper
1 recipe for Hollandaise sauce...added at end...
large roasting pan with rack
Rinse the salmon under cold water.
In a fish poacher or large roasting pot with lid and a rack for holding the salmon, combine 4 quarts water with the wine, salt, carrots, onions, bay leaves, parsley, and pepper. Bring to a boil, then turn down heat and simmer for 15 minutes. (If you want the salmon to remain in one piece, wrap in a cheese cloth sling before you put it in the broth. Not only that, but it will be easier to lift out later).
Lay the salmon on the rack; if there isn't enough broth to cover the fish, and more water. Put the lid on and simmer 25 to 30 minutes or until meat loses its deep pink color around the backbone.
A thermometer will register 140 degrees when the salmon is done.
Remove the pan from the heat and let the fish remain in the broth until you are ready to serve it, only up to 45 minutes.
Serve with hollandaise sauce.
For cold poached salmon;
Follow the recipe above, but remove the salmon from the broth and refrigerate until cool. Place on a platter and decorate with tomato wedges, cucumber slices, black olives, and watercress.
Broiled Salmon Steaks
For broiled salmon;
6- tablespoons butter, melted
4- salmon steaks, about 3/4 inch thick
salt to taste
black pepper to taste
1- tablespoon mixed chopped parsley, chives and dill
Juice of one lemon
Preheat broiler. Brush 2 tablespoons of the butter over the salmon steaks.
Mix the remaining butter with the salt, pepper, herbs and lemon juice. Set aside.
Place the salmon steaks on the broiler pan and put it on the highest rack under the broiler
element. Cook 5 minutes each side. For the last minutes of cooking, pour on the remaining butter mixture.
Serve with pan juices and lemon wedges.
Hollandaise Sauce Recipe
3- egg yolks
1- tablespoon lemon juice
1/4-pound butter, melted
dash of cayenne pepper
dash of salt
Use a double boiler over hot,but not simmering water. Put the egg yolks in the top of the boiler and beat with a whisk until smooth. Add the lemon juice and gradually whisk in the melted butter, pouring slowing in a thin stream.
Slowly stir in 2 tablespoons hot water, the cayenne, and the salt. Continue to mix for about 1 minute. The sauce should be thickened.
Serve immediately, or hold over warm water for only up to an hour or 2, but don't try to keep too long without refrigeration.