Oven-Poached Salmon

Name: Oven-Poached Salmon
Total time: 40 min
Yield: 4 to 6 servings
Cuisine: new england
Ingredients: 1 small whole salmon, approximately 2 1/2 pounds; 4 spring onions (scallions); 6 sprigs fresh tarragon; 12 sprigs fresh parsley; 1 lemon; 2 teaspoons unsalted butter, approximately; 1/2 cup dry white wine (more if needed)

By Nancy Harmon Jenkins

Total Time: 40 minutes
Rating: 4(91)
Comments: Read comments

Featured in: AS AMERICAN AS A NEW ENGLANDER SHORE DINNER

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Ingredients

Yield:4 to 6 servings

1small whole salmon, approximately 2½ pounds
4spring onions (scallions)
6sprigs fresh tarragon
12sprigs fresh parsley
1lemon
2teaspoons unsalted butter, approximately
½cup dry white wine (more if needed)

Ingredient Substitution Guide

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Preparation

Step 1
Preheat oven to 350 degrees.
Step 2
Split salmon lengthwise, and lay one half on a sheet of heavy-duty aluminum foil. Split the spring onions lengthwise. Place the onions, tarragon and parsley on the salmon. Top with other half of the fish.
Step 3
Slice lemon thinly and lay slices over top of salmon. Dot with butter. Sprinkle with white wine. Wrap foil loosely around the salmon, sealing the package tightly by folding over several times; this prevents steam from escaping.
Step 4
Place salmon packet on a cookie sheet and bake 30 minutes. Remove from oven and set aside to cool, but do not open packet until ready to serve or to use.

Tip

The whole poached salmon may be served hot or cold. A portion of it can be used to make salmon mousse (see recipe). If preparing the mousse alone, use a one-pound center cut of salmon and half the amounts of the ingredients.