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KITCHEN MAGIC
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Posted on Sep 10 2005
OVEN-POACHED SALMON WITH YOGURT DILL SAUCE
By DAVID SPITZER
Special to the Saipan Tribune
Because many home cooks do not have a fish poacher, they have not been able to try this wonderful method of preparing a whole fish. Our technique of pouring wine and preparing lemon juice over a whole salmon and wrapping it in foil before baking produced a poached-style, moist fish. Dill is a traditional Northern European garnish for salmon.
¼ cup olive oil
4 to 5 lbs whole salmon, scaled, head and tail removed
6 green onions, chopped
¼ cup fresh lemon juice
½ cup dry white wine
12 whole black peppercorns
fresh dill and lemon curls
Spread two large sheets of heavy-duty foil, shiny side up, on a baking sheet and coat with 1 tbsp (15ml) of the olive oil. Place the fish on the foil. Sprinkle inside cavity of the fish with half of the green onions and half of the lemon juice. Sprinkle the remaining lemon juice, oil, wine, peppercorns and green onions around the fish. Fold the foil around the fish, closing tightly at the top, leaving a space between the foil and the salmon. Bake in a preheated 350°F (180°C) oven for 45 minutes.
Remove from the oven and open the foil. If serving warm, allow to cool enough to handle. Carefully remove the skin and open the two halves of the salmon so they lie flat. Reach for the center bone and pull from end. The smaller side bones will lift away. If serving cold, reseal the foil after the fish has cooled and refrigerate for up to one day.
Dill Sauce
1 ½ cups plain yogurt*
4 ½ tsp lemon juice
2 finely chopped green onions
1 tsp chopped fresh dill
salt & pepper to taste
In a small saucepan, combine the yogurt, lemon juice, green onions and fresh dill. Season with salt and pepper to taste. Over medium high heat, cook the sauce until hot but do not allow it to boil. Remove from heat and serve immediately with hot salmon or cool and serve with the cold salmon.
Garnish with fresh dill sprigs and lemon curls.
Makes 8 to 10 servings.
*Sour cream may be substituted for the yogurt.
Refrigerate fresh seafood as soon as possible after purchase; place in the coldest part of the refrigerator and cook within two days of purchasing.
