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Poached Whole Salmon with Two Sauces

A 20-inch fish poacher is ideal for this recipe, but a large, fairly deep roasting pan covered with heavy-duty foil can be used instead. A larger poacher will require up to 6 quarts of water. If necessary, remove the head and tail so the fish will fit in the pan. The salmon can be served with many different sauces, from a traditional tartar sauce to a rich hollandaise. Here we suggest two easy and light sauces–Corn and Avocado Salsa and Creamy Herb Sauce.

Ingredients:

• One 5- to 6-pound salmon, cleaned and scaled, with head and/or tail removed, if desired
• 4 qts. water plus additional boiling water
• 1/4 cup freshly squeezed lime or lemon juice
• 3/4 tsp. salt
• 1/2 tsp. pepper
• 1 small lime or lemon, sliced 1/4-inch thick
• 1 medium onion, sliced 1/4-inch thick
• For garnish: lime slices, parsley and/or other fresh herbs (optional)

Cooking Instructions:

1. Combine the water, lime juice, salt and pepper in a fish poacher and bring to a boil. While the water is heating, measure the thickness of the salmon to determine the cooking time; allow about 10 minutes per inch.
2. Place the salmon on a double thickness of cheesecloth, leaving long ends. Overlap the lime and onion slices inside the fish.
3. Twist the ends of the cheesecloth to form handles. Place the fish in the hot liquid, allowing the cheesecloth handles to extend over the edge of the pan, but well away from the element or flame. Add additional boiling water if necessary to cover the fish.
4. Cover the pan and simmer, without boiling, about 10 minutes per inch thickness of the fish (roughly 25-30 minutes for a 5-pound fish). You can test the fish with an instant-read thermometer, which should read 140°F. Or, insert the blade of a knife or a metal skewer into the fish at its thickest part for 15 seconds, take it out and touch gently to your hand: if it feels hot, the fish is properly cooked, if cool or just warm, continue cooking the fish.
5. Using the cheesecloth, lift the fish from the poaching liquid and allow it to drain several minutes over the pan.
6. Place on a large, towel-lined board or platter. Open the cheesecloth and gently remove the skin.
7. If desired, remove the dark flesh from the top side of the warm fish. Remove and discard lime and onions and blot up excess liquid.
8. Using the cheesecloth and towel, turn fish over onto a clean platter and remove skin from other side. Garnish with citrus slices, flowers and herbs, if desired.
9. To serve, cut the fish along the backbone. Guests can then serve themselves. Later, remove the backbone to expose the bottom half of the fish. Serve with Creamy Herb Sauce and Corn and Avocado Salsa alongside.

Servings per recipe: 8 to 10

Nutrition Facts: 331 cal./49 g prot./0 g carbo./3 g sat./14 g mono./1.8 g om-3/88 mg chol./104 mg sdm.