Whole Poached Salmon

Name: Whole Poached Salmon
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT1H30M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 12 servings
Cuisine: european
Ingredients: 1/2 gallon water; 4 lemons, halved; 3 tablespoons salt; 1 onions, thinly sliced; 1 whole salmon, (about 6 to 8 pounds) scaled and gutted; 1 1/2 pounds white potatoes, peeled, cubed, cooked until tender and cooled completely; 2 1/2 cups mayonnaise; 1/2 teaspoon yellow mustard; 1/4 cup minced onions; 2 tablespoons finely chopped fresh parsley leaves; 1/4 cup finely chopped sweet pickles; Freshly ground black pepper; 1 medium cucumber, thinly sliced; 2 dozen (2-inch squares) of dark pumpernickel bread; 1 cup fresh parsley sprigs

Recipe courtesy of Emeril Lagasse

Watch how to make this recipe.

Whole Poached Salmon

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Yield: 12 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 12 servings

Calories

499

Total Fat

42

Saturated Fat

7

Carbohydrates

22

Dietary Fiber

4

Sugar

3

Protein

10

Cholesterol

37

Sodium

868

Total: 1 hr 45 min
Prep: 15 min
Cook: 1 hr 30 min

Yield: 12 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 12 servings

Calories

499

Total Fat

42

Saturated Fat

7

Carbohydrates

22

Dietary Fiber

4

Sugar

3

Protein

10

Cholesterol

37

Sodium

868

Total: 1 hr 45 min
Prep: 15 min
Cook: 1 hr 30 min

Ingredients

1/2 gallon water

4 lemons, halved

3 tablespoons salt

1 onions, thinly sliced

1 whole salmon, (about 6 to 8 pounds) scaled and gutted

1 1/2 pounds white potatoes, peeled, cubed, cooked until tender and cooled completely

2 1/2 cups mayonnaise

1/2 teaspoon yellow mustard

1/4 cup minced onions

2 tablespoons finely chopped fresh parsley leaves

1/4 cup finely chopped sweet pickles

Freshly ground black pepper

1 medium cucumber, thinly sliced

2 dozen (2-inch squares) of dark pumpernickel bread

1 cup fresh parsley sprigs

Directions

Combine the water, lemon juice, salt and onions in a fish poacher, over medium heat. Bring the liquid to a simmer. Add the fish, covered and cook for about 1 hour or until the fish is flaky. Carefully remove the salmon, discarding the liquid and place on a large platter and chill completely. Using a thin knife, remove the top skin from the salmon. (start removing the skin from below the head and to the tail. In a mixing bowl, mash the potatoes until smooth. Stir in 1/2 to 3/4 cup of the mayonnaise, mustard, onions, parsley and pickles. Mix well. Season with salt an pepper. Set aside. Place the thin slices of cucumber over the exposed salmon meat. Place the potato salad in a pastry bag with a star tip and pipe the salad around the edges of the salmon. Garnish with fresh parsley sprigs. Serve with the remaining mayonnaise and bread.