Poached Salmon With Vodka Sauce

Name: Poached Salmon With Vodka Sauce
Total time: 50 min
Yield: 4 servings
Ingredients: 2 pounds whole salmon with head and tail; Salt and pepper to taste; 2 cups fish stock; 1/2 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; 1/4 cup vodka; 2 tablespoons unsalted butter; Steamed asparagus

Recipe from Vanna Guldenschuh

Adapted by Marian Burros

Updated June 10, 2024

Total Time: 50 minutes
Rating: 4(33)
Comments: Read comments

Featured in: Never Mind the Sea Serpent, Where's My Salmon?

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Ingredients

Yield:4 servings

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

Ingredient Substitution Guide

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.