Poached Whole Salmon With Cucumber Mayonnaise Recipe
Poached Whole Salmon With Cucumber Mayonnaise recipe is very precious to me because it was passed on to me by my mom. You can serve Poached Whole Salmon With Cucumber Mayonnaise as a yummy Side Dish. With easily procurable ingredients this Poached Whole Salmon With Cucumber Mayonnaise recipe is a must try.
Ingredients
10 cups water
2 medium-sized celery stalks, sliced
1 medium-sized onion, quartered
1 large carrot, sliced
4 1/2 teaspoons salt
1/2 teaspoon peppercorns
1 chicken-flavor bouillon cube or envelope
1 8-pound whole salmon, dressed, with head and tail left on Cucumber Mayonnaise
2 medium-sized lemons
1 medium-sized cucumber Fresh herbs for garnish
Directions
1. In 26-inch fish poacher* over high heat (the poacher will require 2 heating units), heat first 7 ingredients to boiling.
2. Rinse salmon with running cold water. Place salmon on poaching rack; lower rack with salmon into boiling liquid in fish poacher; over high heat, heat to boiling. Reduce heat to low; cover and simmer 40 minutes or until fish flakes easily when tested with a fork. Remove rack from poacher. Using 2 pancake turners, place salmon on large platter; cover and refrigerate until well chilled, about 2 1/2 hours.
3. Meanwhile, prepare Cucumber Mayonnaise; cover and refrigerate.
4. To serve, with knife or kitchen shears, carefully cut off skin from top half of salmon. Thinly slice lemons and cucumber; arrange lemon and cucumber slices overlapping slightly, on platter with salmon. Spoon 1/2 cup Cucumber Mayonnaise in narrow lengthwise strip on top of salmon. Arrange fresh herbs on sauce. Serve with remaining mayonnaise.
2. Rinse salmon with running cold water. Place salmon on poaching rack; lower rack with salmon into boiling liquid in fish poacher; over high heat, heat to boiling. Reduce heat to low; cover and simmer 40 minutes or until fish flakes easily when tested with a fork. Remove rack from poacher. Using 2 pancake turners, place salmon on large platter; cover and refrigerate until well chilled, about 2 1/2 hours.
3. Meanwhile, prepare Cucumber Mayonnaise; cover and refrigerate.
4. To serve, with knife or kitchen shears, carefully cut off skin from top half of salmon. Thinly slice lemons and cucumber; arrange lemon and cucumber slices overlapping slightly, on platter with salmon. Spoon 1/2 cup Cucumber Mayonnaise in narrow lengthwise strip on top of salmon. Arrange fresh herbs on sauce. Serve with remaining mayonnaise.
