Provided by Marian Burros
Categories dinner, main course
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Wash salmon thoroughly. Sprinkle with a little salt and pepper. Place stock, vermouth and juices in fish poacher or steamer on stovetop.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 644, UnsaturatedFat 20 grams, Carbohydrate 12 grams, Fat 37 grams, Fiber 3 grams, Protein 51 grams, SaturatedFat 11 grams, Sodium 1188 milligrams, Sugar 5 grams, TransFat 0 grams
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love