Whole Poached Salmon

Ingredients

• (750 milliliter) bottledry white wine
• onion, thinly slice d
• ribcelery, slice d
• whole peppercorns
• bay leaf
• whole salmon, cleaned
• bunch fresh dill
• lemon, slice d

Instructions

1. Combine wine, onion, celery, peppercorns, and bay leaf in a fish poacher. Place poacher over 2 burners on the stove.
2. Rinse fish under cold water, stuff the cavity with dill and lemon slices, and place on the rack in the pot. Cover and bring slowly to a strong simmer (don't boil at any point). Cook until fish easily flakes with a fork, being sure not to overcook, about 20 minutes. An instant read thermometer inserted into the center should read at least 140 degrees F (60 degrees C). Drain and serve.

Tips

Try snapper, striped bass, halibut, trout, or any firm white fish instead of salmon, if you'd like. Dark fish like bluefish or mackerel are not recommended for poaching. Cooking time will vary depending on thickness of fish. A general rule of thumb is 10 minutes of cooking per 1 inch thickness of fish, so a large whole fish should take between 15 and 30 minutes. Fish can be gutted through the gills, or open stomach, or with head and tail removed. Filets also work well.