Poached Alaska Silver Salmon
Serves: 5
Meagan Lindgren
1 January 1970
Based on User reviews:
53
Spice
50
Sweetness
41
Sourness
40
mins
Prep time (avg)
3.4
Difficulty
Ingredients:
1
Bay LeafDirections:
1
Slice cucumber into 1/8-inch thick rounds
2
Add water, wine and spices to poaching pan and place over low heat
3
Bring to a simmer just below boiling point
4
Rinse and dry fillet, then place skin down on poaching rack and lower into poaching mixture
5
Cover and simmer until done, approximately 20 minutes, depending on size of the fillet
6
To check, poke gently with sharp probe
7
If it passes through readily, the fillet is done
8
Remove poaching pan from heat and allow contents to cool to room temperature before removing fillet
9
Lift cooled fillet from pan and allow to drain a few minutes
10
If tiny pin bones are still present above the position of the ribs, remove with tweezers
11
Carefully transfer the fillet onto serving platter and peel off skin
12
In a mixing bowl, combine ranch-topping package with sour cream
13
Follow package directions
14
Spread uniformly over the salmon fillet to a thickness of 1/8 to 1/4-inch
15
Start at slender tail of fillet and press individual cucumber rounds gently into the dip with each vertical row slightly overlapping the previous row to create "fish scales
16
" Continue with row after row toward the head, until fillet is completely covered
17
Cover with plastic wrap and refrigerate
18
Serve cold