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Ingredients
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
Nutritional analysis per serving (4 servings)
12 grams carbs; 141 milligrams cholesterol; 644 calories; 10 grams monosaturated fat; 9 grams polyunsaturated fat; 11 grams saturated fat; 37 grams fat; 3 grams fiber; 1188 milligrams sodium; 51 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash salmon thoroughly. Sprinkle with a little salt and pepper. Place stock, vermouth and juices in fish poacher or steamer on stovetop.
- Step 2
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.
- Step 3
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.
- Step 4
Pour cooking liquid into small saucepan. Add vodka and bring to boil; reduce to ½ cup. Whisk in butter, little by little, until mixture thickens a little.
- Step 5
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.
Recipe can also be prepared with salmon fillets. Follow the Canadian rule: measure salmon at thickest point and cook 8 minutes to the inch.
Private Notes