This recipe originally came from the kitchen of the wife of a good friend for whom we planned a 60th birthday brunch. It has become our poached salmon default recipe. We serve it with a sweet and sour cucumber and red onion salad.
do ahead Salmon can be poached up to six hours ahead and served at room temperature or gently reheated in a bit of the poaching liquid on the stove.
1-ounce piece ginger, peeled and finely chopped
1 tablespoon chopped garlic
1⁄2 cup chopped scallion, plus 1 small bunch cut into 3-inch pieces
2 teaspoons salt
1 teaspoon pepper
1 cup white wine
1 cup water
3 pounds salmon filet, skinned
Serve with Cucumber and Red Onion Salad
2 cucumbers, peeled
1 red onion, peeled, cut into quarters and thinly sliced
1⁄2 cup coarsely chopped fresh parsley
1⁄4 cup unseasoned rice vinegar
3 tablespoons sugar
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
1 Combine ginger, garlic, chopped scallion, salt and pepper in a deep dish or casserole large enough to hold the salmon. Coat salmon in ginger mixture and allow it to marinate for 30 minutes.
2 Meanwhile, make cucumber salad: Cut cucumbers in half, lengthwise. Using a spoon, scrape out seeds and discard. Cut cucumbers into thin halfmoons. Combine with red onion, parsley, rice vinegar, sugar, salt and pepper in a bowl and mix well. Allow to sit at least 15 minutes before
3 Preheat oven to 400°. Line the bottom of a roasting pan with large scallion pieces to make a “raft” for the fish.
4 Set salmon on the raft. Pour white wine and water over fish. Cover pan with foil and roast until cooked through, about 20-30 minutes.