Nov 25, 2013
This whole salmon is slowly poached in the oven with wine and aromatics until moist and tender. It's the perfect showstopper for brunch, lunch or dinner buffet tables.
4 to 5 pound whole salmon, cleaned, scaled, fins trimmed and head removed
Salt and freshly ground pepper, to taste
2 lemons, sliced
3 bay leaves
1 onion, sliced
2 carrots, sliced
1/2 fennel bulb, sliced
1/2 cup dry white wine
1/4 cup olive oil
Kale leaves, lemon slices, parsley, fennel fronds, for garnishing
Green Goddess Dressing, for serving
Preheat oven to 325 degrees F.
Season salmon with salt and pepper. Fill cavity with lemon slices and bay leaves.
Lay 3 to 4 large pieces of heavy duty foil onto work surface. The foil needs to be large enough to wrap around the salmon.
Add sliced onion, carrot and fennel onto centre of foil. Place salmon on top. Bring sides of foil up around fish. Drizzle with wine and olive oil.
Wrap well in foil and put on large baking sheet or rimless cookie sheet.
Bake salmon until reaches internal temperature of 130 to 135 degrees F., about 1 hour and 15 minutes to 1 hour and 20 minutes. Let rest for 8 to 10 minutes before opening. Remove from foil and pour off juices. Discard juices.
When cool enough to work with, remove skin.
Add salmon to large platter or cutting board and garnish with kale leaves, lemon slices, parsley and fennel fronds. Serve with Green Goddess Dressing. (You can serve the salmon warm or cold.)
Yield: 8 to 10 servings.