Whole Poached Salmon, Simple but great
Whole Poached Salmon. Due to our successful fish farms salmon is now available all year round. Such was not the case in the past. Then salmon was party fare that was only to be had in the summer season. It was particularly festive when the fish was poached whole.
Ingredients
- 1 salmon, approx. 3 lb
- 2 tsp salt
Method
Step 1
Bake for about 40 minutes in oven preset at 400° F (200° C).
Step 2
The salmon we buy today is almost always gutted and cleaned. Scrub the fish well along the back bone so that all blood is removed.
Remove the gills from the head, scrape the skin, rinse well and dry. Rub inside of fish with salt.
Lay the fish on a large piece of aluminum foil that has been brushed with oil. Fold the foil loosely around the fish and place the package in a roasting pan with a little water in the bottom.
Bake until cooked through, when the flesh is easily loosened from the back bone by a sharp knife.
Step 3
Lift the whole package from the pan and turn the fish on to a warm platter. Carefully remove the skin from the side that is on top.
Step 4
Serve warm with boiled potatoes and melted butter or Sandefjord butter, or serve it cold with horseradish sauce, boiled potatoes and cucumber salad.
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