Oven poaching is so much easier than fighting with the stainless steel poacher on top of the stove. The results are moist and delicious. I like to serve my cold salmon with green sauce and cucumber salad and/or Farro Salad. All the flavors complement each other beautifully.
Prep time: 15 minutes
Baked Poached Salmon
By January 2, 2014Published:
- 8 Servings
- 6 1/2 Pounds Whole Salmon boned out and tied-Optional: head and tail left on
- 1 Large Onion Peeled and Sliced
- 1 Small Bunch Fresh Parsley
- 1 Large Celery Stalk cleaned and sliced
- 1 Large Bay Leaf
- 2 Sprigs Fresh Thyme
- 2 Cups Dry White Wine Can Substitute With Water
- 2 Tablespoons Olive Oil
- Baking Sheet
- Heavy Duty Tin Foil
- Preheat oven to: 375° F.
- Tear three sheets of foil long enough to encase salmon and form handles at either end. Place on baking sheet. Brush olive oil over top piece of foil.
- Rinse salmon and place it on foil. Scatter onions, celery and herbs around salmon. Lift up the edges of the foil and pour liquid over the salmon. Seal foil over the salmon and roll up the ends into handles at either side.
- Bake salmon 45 -60 minutes. You should only be able to smell the herbs and wine while fish is oven poaching. If it begins to smell fishy, lower the temperature of the oven. The salmon should be opaque when tested with a knife. When done, open foil and let cool thoroughly. Reseal foil and chill overnight.
- TO SERVE: 1. Remove vegetables and parsley from around salmon. Peel skin off salmon with a sharp knife. Carefully, lift salmon and place on serving platter. Decorate with thinly sliced pitted lemon slices and fresh dill.