Oven-Poached Side of Salmon

By norsegal8

Ingredients

• Vegetable cooking spray
• 1 side of salmon (about 4 pounds)
• Table salt
• 2 tablespoons cider vinegar
• 6 sprigs fresh tarragon leaves or dill
• 2 lemons, sliced thin
• 2 tablespoons minced fresh tarragon leaves or dill servings (for serving)
• 1 lemon, cut into wedges (for serving)

Details

Servings 8

Preparation

Step 1

1. Adjust an oven rack to the middle position and heat the oven to 250 degrees. Following steps 1 and 2 below, assemble three sheets of foil and coat them with vegetable oil spray.

2. Following the illustrations below (Preparing the Salmon) remove any pin bones and trim the belly from the salmon. Pat the salmon dry with paper towels then season both sides with salt. Lay the salmon, skin-side down, on top of the foil (step 3). Sprinkle with the vinegar and lay the herb sprigs on top. Arrange the lemon slices on top of the herbs. Crimp the foil down over the fish into a tight packet (step 4).

3. Lay the foil-wrapped fish directly on the oven rack (without a baking sheet) and cook until the color of the flesh has turned from pink to orange, and the thickest part measures 135 to 140 degrees on an instant-read thermometer, 45 to 60 minutes.

4. Remove the fish from the oven, open the foil packet, and discard the lemon slices and herbs. Let the salmon cool at room temperature, on the foil, for 30 minutes.

5. Pour off any accumulated liquid, reseal the salmon in the foil, and refrigerate until cold, about 1 hour. (The poached salmon can be refrigerated for up to 2 days. Let the salmon sit at room temperature for 30 minutes before serving.)

6. To serve, unwrap the salmon and brush away any gelled poaching liquid. Slide your hands under both ends of the salmon and carefully transfer the fish to a serving platter. Sprinkle the salmon with the minced tarragon. Serve with the lemon wedges.