Recipe by Gail2293
Don't Like Salmon...Try this anyways, you may be surprised. I know I was. I don't really care for salmon but my hubby loves it so I figured I'd give it a try. Don't be intimidated by all the steps either it isn't as bad as it sounds. I got thias from a Freshwater Fish Cookbook from Walmart and I can't wait to make it again.
Top Review by anju1979
This recipe was okay as is. I followed it exactly--except for the fresh parsley, which I did not have on hand. The salmon I used was a little fishier than what I normally like, so that could be about the fish rather than the recipe. The sauce, while it had a nice consistency definitely (IMO) needed more spice; not hot spicy, but spicy as in more spices. So anyway, thank you for the recipe, it was good, I will just make it a little differently next time.
- 1 onion, sliced
- 1 carrot, sliced
- 1 tablespoon dried basil
- 2 bay leaves
- 1 cup minced fresh parsley
- 4 garlic cloves
- 1 1⁄2 teaspoons peppercorns
- 1 teaspoon salt
- 3 tablespoons red wine vinegar
- 1 (2 1/2 lb) whole salmon or 2 1⁄2 lbs salmon fillets
- 1 (8 ounce) can chicken broth, about 2 cups
- 3 tablespoons butter
- 3 tablespoons flour
- 1⁄2 cup salmon liquid, reserved and cooled at room temperature
- 1 teaspoon ground coriander
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon salt
- 1 cup milk
Directions See How It's Made
- Cooking the fish.
- In a fish poacher or roaster large enough to lay salmon in pan, combine all ingredients except the fish. Add can of broth. Then add enough water to the pan to cover the thickness of the fish, then remove fish. Bring the mixture to a boil, reduce heat and simmer 15 minutes.
- Place the fish in the pan and set your timer once the water returns to a simmer. Do not boil the fish-- it will break up. Allow 10 minutes for each 1 inch of thickness for frsh fish. Lift the salmon from the cooking liquid, and serve hot with coriander sauce. (reserve 1/2 cup poaching liquid for the sauce).
- Cooking the Sauce.
- Melt butter on medium heat in small saucepan, add flour, and cook until well mixed. Add reserved poaching liquid and stir until smooth. Gradually add the milk, and continue cooking till the sauce is thick. Add the salt, pepper, and coriander5, and stir to blend.
- While fish poaches it is important to keep water just below a bubbling boil. A bubbling boil will cause the fish to break apart, and alter cooking time. The other important thing is to take the fish out of the cooking liquid as soon as fish is done. Do not let fish cool in pot; it will be over done and tough.