Poached salmon

This recipe is actually great for summer dish either warm, room temp or cold.

Especially great for parties, since it's typically served whole on a platter and can be picked on by guests as accompaniment with their baguette or roll(s) along with refreshing summer salads.

This can be prepared as lavishly and extravagantly or as thrifty as possible. An easy preparation and takes less than 45-60 mins total to cook.

What we will need to make a great poached salmon:

Yield (10-12 servings)

1 side of salmon - 3-5lbs

Dill sprigs about 1/2 bunch

Bay leaves about 3 pcs

1 bottle of dry white wine (preferably non fruity) substitute water if you're on a budget

3-4 whole peeled garlic

1 whole peeled shallot

Water (in addition to wine to cover fish when cooking)

Kosher/Sea salt

Lemon peel 2 pcs

Method:

There are 2 ways to poach salmon: on the fire or in the oven.

If don't have a fish poaching pan, use a roasting pan in the oven, or if you don't have a gas stovetop and only electric burners.

Preferably this is best prepared on a burner, but the oven works as long as it is well covered.

When purchasing the salmon it is best to get salmon that has been deboned, with skin-on and one side exposed. If you're felling a little more adventurous, get a whole salmon, skin-on but the insides all cleaned out.

Place salmon in a poaching/roasting pan

Cover with white wine and water

Put garlic, shallot, Dill, lemon peel, bay leaves inside pan as well

Cook in low/medium heat; about 300F in oven or medium fire when cooking on stovetop and cover.

Cook for about 30-45mins depending on size and thickness; when cooking a side of salmon with one side exposed, the cooking time will be slightly faster. Cooking a side of salmon with skin will be easier to work with and a better presentation.

Stab with a temp stick and internal temp should be 155F when ready.

When serving it cold/room temp, have a ice water bath ready to chill immediately after cooking to stop the cooking process.

Serve with lemon yogurt sauce presented on a platter.