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Cooked Salmon

chef.tim.lee's picture
Ingredients
  Salmon 4 1⁄2 Pound (1 Salmon, 1 1/2 - 2 Kilogram)
For stock
  Dry white wine 1 Cup (16 tbs)
  White wine vinegar/Lemon juice 1⁄4 Cup (4 tbs)
  Carrot 1 , sliced
  Lightly ground peppercorns 15
  Bay leaf 1
  Whole peppercorns 15 , lightly ground
  Thyme sprig 1
  Parsley 1 Bunch (100 gm)
  Dill sprig 4
Directions

GETTING READY
1) Use a large fispot while cooking a whole salmon in order to facilitate the proper placement of fish.
2) Place the whole fish in the pot to measure the amount of stock it requires to cover it fully.
3) Rub the fish inside and outside with salt and let it sit for 20 minutes.
4) Rinse the fish and make it dry.

MAKING
5) In a pot, combine all the stock ingredients and place it over low heat for 1/2 an hour.
6) Possibly on a grill, place the pot with fish in it.
7) Heat the fish slowly and bring to a boil.
8) Skim the fat from the top.
9) Cover the pot and let the fish simmer for 20 minutes.
10) Check the backbone for the doneness of the fish.

SERVING
11) Serve the salmon as main dish.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Salmon
Interest: 
Healthy
Preparation Time: 
45 Minutes
Cook Time: 
50 Minutes
Ready In: 
95 Minutes
Servings: 
8

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