Cold Poached Salmon With Green Coriander Or Dill Mayonnaise
Nutrition
Calories: 483 kcalCarbohydrates: 1 gProtein: 54 gFat: 29 gSaturated Fat: 7 gCholesterol: 144 mgSodium: 262 mgSugar: 1 gVitamin A: 2.975 IUCalcium: 38 mgIron: 3 mg
Ingredients
- 3 lbs salmon fillet
- 2 cups dry white wine
- 2 to 3 cups fish stock
Instructions
- If you do not have a fish poacher or a large pan, cut the salmon into 2 or 3 pieces and place in a stovetop pan large enough to hold them without folding.
- Pour on the wine and stock, adding water if necessary to cover the fish. Place parchment paper or a double thickness of wax paper on top of the fish.
- Cover the pan and bring the liquid to a boil; reduce to a simmer and cook the fish according to the Canadian rule: measure the fish at its thickest point and cook 8 to 10 minutes to the inch.
- The salmon will cook in about 10 to 12 minutes. Remove from the heat, uncover, and allow to cool in the liquid. Remove the skin; then cover the fish and chill overnight.
- Serve with either one or both of the green sauces.