"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Salmon (Poached) Recipe

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This recipe for Salmon (Poached), by , is from Recipes Made With Love: Comforting for Generations, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Beth Stone
Added: Thursday, October 15, 2009


1 whole salmon filet

Poaching mixture per filet:
1 part water to 1 part champagne or white wine
1 large onion sliced thin
2 minced garlic cloves
1/2 teaspoon grated lemon peel
fresh dill to taste
lemon slices
fresh ground pepper

Slice onions and place at the bottom of a large roasting pan. Place fish on top of the onions and sprinkle with dill. Place onion slices and lemon slices on top of fish. Fill pan with champagne/water until it just covers the fish. Sprinkle fish with salt and pepper. Put garlic and lemon peel in the liquid.

Preheat oven to 400. Cover pan tightly, put fish in the oven. Check after 5 minutes per pound. Fish should be 90% cooked when pulled out of the oven as it will continue to cook while it cools. Refrigerate and garnish with dill, lemon and capers before serving.




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