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Salmon, Oven Poached I (P, KLP, TNT)
Source: Cooks' Illustrated (April 1998)
Serves: Varies with size of fish

1 whole salmon gutted, scaled, washed well and fins trimmed away
3 tbsp. cider or white wine vinegar
1 tbsp. + 1/2 tsp. salt
2 lemons, one sliced and the other squeezed to yield 2 tbsp. juice

Adjust oven rack to middle position and heat oven to 250°F. Using a pastry brush, generously brush fish with vinegar and sprinkle fish with 1 tbsp. salt on both sides and in cavity. Arrange lemon slices in cavity.

Cut 3 pieces of heavy aluminum foil about a foot longer than the fish. Lay one piece down and the other two on top so they meet in the center. Fold over to seal.

Center the fish on top of the foil, then wrap the fish with the foil, making a seam with the top edges of the top sheets folded downwards. Roll up the ends, but don't close the foil too tightly. This process basically forms a sealed "envelope" for the fish.

Put fish in oven and bake until an instant-read thermometer inserted through the foil into the thickest part of the fish reads 125°F to 130°F (between 1-1/2 and 2-1/2 hours depending on the size of the fish). Transfer fish to a rimmed baking sheet, remove foil and pour off liquid. At this point fish can be covered loosely with plastic wrap and cooled to room temperature or refrigerated overnight.

Skin and bone salmon, preparing 2 large fillets in 2 long sections each. Season bottom fillet with half the lemon juice and half the remaining salt. Replace both sections of top filet to reassemble the now boneless fish. Season top filet with remaining lemon juice and salt.

Poster's Notes:
This method is recommended as a good way to poach a whole salmon without having to buy an expensive fish poacher you'd hardly use.

Posted by Scott Mann

Nutritional Info Per Serving: N/A