Poached Salmon (Recipe) With Vodka Sauce  

26 May
Poached Salmon (Recipe) With Vodka Sauce  

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(Poached Salmon With Vodka Sauce Recipe – NYT Cooking)

By Jacques Pepin … Poached Salmon With Vodka Sauce … Stuff salmon with as much parsley and dill as will fit in cavity and place fish on scallions.

Cook time

50 min


640 cal

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  • 2 pounds whole salmon with head and tail
  • Salt and pepper to taste
  • 2 cups fish stock
  • ½ cup dry vermouth
  • Juice of one small lemon
  • Juice of one orange
  • 2 bunches scallions, washed and trimmed
  • 1 bunch parsley, washed
  • 1 bunch dill, washed and trimmed
  • ¼ cup vodka
  • 2 tablespoons unsalted butter
  • Steamed asparagus


Wash salmon thoroughly. Sprinkle with a little salt and pepper. Place stock, vermouth and juices in fish poacher or steamer on stovetop.

  1. On poacher’s rack, arrange scallions as a bed. Stuff salmon with as much parsley and dill as will fit in cavity and place fish on scallions. Cover and bring liquid to boil; reduce heat immediately and simmer 20 to 25 minutes, until an instant read thermometer inserted into back of fish, parallel to backbone, reads 125 degrees.
  2. Take fish out of poacher and remove skin with fingers; it comes off easily while salmon is warm. Place salmon on warmed serving platter and keep warm.
  3. Pour cooking liquid into small saucepan. Add vodka and bring to boil; reduce to 1/2 cup. Whisk in butter, little by little, until mixture thickens a little.
  4. Arrange cooked asparagus around salmon and bring whole to the table. To serve, remove head and tail. Cut lengthwise near backbone; remove bone. Cut into portions and serve with sauce.

“Gill!  Gill! Please be sensible! Don’t you understand that, eventhough you’re a goldfish, there is ‘still life’ for you, too.  You won’t find any lasting happiness in that bottle.  Sam n Ella are are now an item!”


    • Recipe can also be prepared with salmon fillets. Follow the Canadian rule: measure salmon at thickest point and cook 8 minutes to the inch.

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    Posted by on FriAmerica/Los_Angeles2017-05-26T11:42:00+00:00America/Los_Angeles05bAmerica/Los_AngelesFri, 26 May 2017 11:42:00 +0000 31, in brunch


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