Poached Whole Salmon

Preparation info
  • Makes


    Main-Course Servings
    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

When you buy your salmon, make sure it is not too large for your fish poacher. If you get it home and it is, you will have to cut off the head and trim the tail, a pity since they are part of the drama. If you want to serve the salmon à la nage. Strain the vegetables out of the broth before using it for the salmon, and then reheat them in the poaching liquid and serve them spooned over the fish.